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Summer Finger Sandwiches 8.03 Summer




“Then we finished off the finger sandwiches.” “Something must have gotten through, because she actually e-mailed me.” “First contact in ages.”


Ingredients: 

  • ⅓ cup red onion, thinly sliced

  • ¾ cup white wine vinegar

  • ½ tbsp granulated sugar

  • ½ tbsp apple cider vinegar

  • 1 tsp salt

  • ½ tsp pepper

  • 1-2 ripe peaches, thinly sliced

  • 1 heirloom tomato, thinly sliced

  • 1 12-pack King’s Hawaiian rolls

  • ½ cup crème fraîche

  • 1 cup arugula

  • Honey

  • ¼ cup goat cheese

  • 12 fresh basil leaves, cut into ribbons

  • Balsamic glaze

  • Salt and pepper to taste. 

Directions:

  1. Quick pickle the onion by placing in a small mixing bowl then adding the white wine vinegar, sugar, apple cider vinegar, salt and pepper. Refrigerate for at least 30 minutes. 

  2. Grill the peach and tomato slices over medium heat for a couple minutes on both sides or until the peaches have grill marks and the tomato has softened. 

  3. Slice the rolls in half and grill cut-side down for a couple minutes or until they become golden brown on the bottom. 

  4. Spread crème fraîche onto each half of the rolls. 

  5. Build your sandwiches with a little bit of arugula, a couple slices of the peaches, tomato, quick-pickled red onion, a drizzle of honey and balsamic glaze, goat cheese, and a few basil ribbons. Season with salt and pepper to taste. 


Happy cooking from the Hollow!


Catch up on my last A Year in the Life dish here!



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