Set sous vide to 73 degrees. Seal peach, thyme, orange juice and honey in a vacuum bag and cook for 20 mins. After 20 minutes remove the bag, cut open and drain the juice into a bowl (keep for dressing). Remove the peaches and pat dry to remove excess moisture.
Heat char grill to high heat, grill peach cheeks for 1-2 minutes until charred. Set aside to cool.
In a small bowl whisk together the reserved juice and olive oil until emulsified
Spread one slice of bread with herb mayo, then add the peach.
Tear the burrata and add it to the sandwich, top with fennel, watercress and pomegranate seeds.
Add the remaining slice of sourdough and spread butter on the outside of the sandwich.
Heat a non-stick pan to medium high heat. Add the sandwich and grill each side until crispy and golden (approx. 5 mins).
Serve immediately, with some balsamic drizzle, for the tastiest results.
