FOOD

More Savory Summer Sandwiches

PRESSED PICNIC SANDWICH

Recipe by Chef Carolynn Andringa, Left Coast Cellars, Rickreall

“Everything about this sandwich makes me want to be outside relaxing in the sunshine.”

INGREDIENTS

1 loaf ciabatta or other crusty rustic bread

½ cup olive tapenade

¼ cup pesto

8 ounces fresh mozzarella

¼ pound dried, cured meats such as cotta salami (thinly sliced)

2 each whole roasted red peppers, canned

2 cups fresh spinach

PREPARATION

Slice ciabatta in half lengthwise; pull out middle to form a valley down the center. Spread tapenade on one half and pesto on the other. Layer meat, cheese and red peppers on one side of bread, top with spinach and cover with other half.  Wrap sandwich tightly in plastic wrap, and then place a sheet pan on top weighted with a heavy pot or pan to press the sandwich layers together for a minimum of 1 hour. Slice and enjoy. Can make in advance and refrigerate overnight. Note: Store-bought tapenade and pesto are fine for this sandwich, however Carolynn’s homemade tapenade recipe can be found at www.leftcoastcellars.com.

WINE PAIRING
Rosé of Pinot Noir 

 

DAISY CREEK FARM SPREAD

Recipe by Margaret Lyon, Daisy Creek Vineyard, Jacksonville 

“Everyone loves this easy-to-make, delicious ham mixture on crusty bread, served with baked beans, coleslaw and frosted brownies.”

INGREDIENTS

½ pound ground ham (ask butcher to do this)

8 ounces softened cream cheese

4 tablespoons mayonnaise

1 tablespoonDijonmustard

1½ tablespoons chopped green onion (green part included)

1 tablespoon finely chopped green pepper (optional)

 PREPARATION

Combine all ingredients and chill for an hour or overnight. Spread on any bread of your choice and add leaf lettuce and tomatoes if desired.

WINE PAIRING
Daisy Creek 2008 Viognier

 

NO HO-HUM TUNA

Recipe by Mona Mozeico, Et Fille Wines, Sherwood

“We love this portable ‘no ho-hum tuna’ sandwich (inspired by Hawaii) for lunch on the patio or in the vineyard.” 

INGREDIENTS

1 can (6 ounces)Oregon albacore tuna, packed in its juices

¼ cup wasabi mayonnaise (plain mayo and 1 teaspoon wasabi paste)

3 tablespoons finely chopped kalamata olives

2 tablespoons finely minced sweet onion

2 tablespoons chopped parsley

¼ cup coarsely chopped salted peanuts

* salt and pepper, to taste

3 hardboiled eggs, sliced into ¼-inch rounds

2 tablespoons softened butter

1 rustic baguette, 12 to 14 inches long

PREPARATION 

In medium bowl, break up tuna and juices with a fork. Mix in next 5 ingredients. Salt and pepper to taste. Slice baguette in half lengthwise removing some of inner dough, and lightly butter both sides. Press tuna filling into bottom half, and top with egg slices. Cover with top half of baguette, and press firmly. Slice diagonally into 3-inch pieces. Serve with green salad or assorted raw vegetables.

WINE PAIRING
Et Fille 2009 Rosé

 

A GRACEFUL WRAP 

Recipe by Melanie Martinoff, The Four Graces, Dundee

“Delicious, healthy and just in time for summer.”

INGREDIENTS 

1 spinach tortilla

1–2 tablespoons roasted red pepper hummus

1–2 dill Havarti cheese slices

* red radish slices

* mushroom slices

* fresh tomato slices

* kale leaves, washed

Take a spinach tortilla and spread thinly with roasted red pepper hummus. Place the cheese and vegetables inside one half of the wrap. Roll it up. Fold up the bottom of the wrap.

WINE PAIRING
The Four Graces Pinot Gris

 

TABOULI-STUFFED PITA WITH CUMIN CHICKEN AND TAHINI SAUCE

Recipe by Marilyn Webb, Bethel Heights Vineyard, Salem

“Great for a picnic at the beach, each sandwich served right from its foil wrapper.”

INGREDIENTS

4 skinless, boneless chicken thighs

2 teaspoons ground cumin

2 garlic cloves, minced finely

1 teaspoon olive oil

* salt and pepper to taste

* Tahini sauce (homemade or store bought)

* Tabouli (homemade or store bought)

3 leaves of Romaine lettuce, chopped

2 pita pockets, cut in half for stuffing

PREPARATION

Remove any excess fat from chicken. Rub with cumin, garlic, olive oil and salt and pepper. Refrigerate several hours or preferably overnight. Next day or hours later, remove chicken from refrigerator and grill until just barely pink and still moist. When pressed, they will be firm. Remove from grill and when cooled down, cut into ¼-inch strips. To assemble: Lay out four pieces of foil large enough to hold each sandwich. Layer 1/4 of the chicken along the sides of each pita half. Add a small layer of chopped, crisp romaine. Add the Tabouli in the middle, and top it all with a big dollop of Tahini sauce, integrating it partially into the sandwich with a spoon (or serving it on the side). Wrap each pita sandwich tightly in foil, and serve them right in the foil wrapper. Serve cold. 

WINE PAIRING
Bethel Heights 2010 Pinot Blanc

Tahini Sauce: (make up to three weeks ahead)

¾ cup sesame Tahini

5 tablespoons fresh lemon juice

1 clove garlic, minced

½ teaspoon salt

¼ cup chopped parsley

* Cayenne pepper to taste

Tabouli: (make a day ahead)

3 tablespoons whole wheat bulgar

1 cup parsley, finely chopped

½ cup finely chopped green onions, including part of the greens

¾ cup diced, seeded Roma tomatoes (squeeze each half to remove liquid)

2 tablespoons fresh mint

1 tablespoon olive oil

1 tablespoon, plus a bit more lemon juice

* salt and pepper to taste

PREPARATION

Soak 3 tablespoons bulgur in warm water to cover by two inches. Let stand for 45 minutes, then strain, squeeze dry by handfuls, and place in a clean bowl. Add all remaining Tabouli ingredients, toss with forks, and refrigerate overnight. Re-taste in the morning and adjust for salt and pepper, if necessary. It will be a bit on the dry side so it doesn’t soak through the bread excessively. Mix together the Tahini paste, minced garlic and lemon juice and process in food processor. Slowly add ½ cup water, with motor running. Sauce should be of medium consistency. Transfer to a plastic storage container, add chopped parsley and stir in two or three shakes of cayenne pepper to taste. Refrigerate tightly covered overnight or up to three weeks. This makes about a cup, leaving you extra sauce for serving on roasted cauliflower or other vegetables later.

 

CLASSIC HAM SALAD SANDWICH 

Recipe by Nancy Chapel, Cardwell Hill Cellars, Philomath

“This recipe was developed by my mother, who stated that it is always a favorite at family gatherings.”

INGREDIENTS

1 cup ham

* real mayonnaise, to moisten

¼ cup pickle relish

* deli rye bread

* lettuce

Chop one cup of ham in the food processor.  Moisten with real mayonnaise and add pickle relish. Spread on deli rye with a leaf of lettuce. This recipe can readily be doubled or tripled.

WINE PAIRING
Rosé of Pinot Noir 

 

BRIMSTONE SANDWICH SPREAD

Recipe by Mark Pearce, Mt. Defiance Wine Company, Troutdale

“This is great with leftover thinly sliced roast beef thinly on a ciabatta roll with mixed greens, caramelized onions and shaved pecorino-Romano.”

INGREDIENTS

1 bottle Brimstone Red Wine

1 herb bouquet (wrap a bay leaf, and sprigs of sage, thyme and parsley around a carrot and tie with a string)

½ teaspoon black peppercorns

5  juniper berries

¾ cup mayo

 PREPARATION

Put wine, herb bouquet, peppercorns and juniper berries in medium saucepan. Use medium-high heat to reduce sauce down to about 3 tablespoons. (Keep close watch towards end so not to burn sauce.) Strain through fine sieve, set aside and cool. Once cool, stir into the mayo.

WINE PAIRING
Brimstone Red Blend or Phelps Creek Vineyards 2008 Estate Reserve Pinot Noir

 

CHARDONNAY CRAB PITAS

Recipe by Nicole Backus, Phelps Creek Vineyards, HoodRiver

"The Phelps Creek Chardonnay adds the perfect touch."

INGREDIENTS

½–1 pound crab meat, shredded

1 cup Miracle Whip

1 cup mayonnaise

½ cup Chardonnay

2  tablespoons sweet pickle relish

2 tablespoonsDijonmustard

1 bag mini pitas (12 sliced in half for 24 mini sandwiches)

* leaf lettuce

PREPARATION 

Mix all ingredients except pitas and lettuce. Slice pitas to make half-circle pockets.  Stuff each pocket with a piece of leaf lettuce and fill with crab salad mixture.  Serve cool.

WINE PAIRING
Phelps Creeks Estate Reserve Chardonnay 

 

GOOPS                     

Recipe by Jim Wasson, Wasson Brothers Winery, Sandy

“This is an old-time family favorite that our mother would make for us boys if we were behaving.”

INGREDIENTS

1 pound cheddar cheese, grated

3 strips bacon, cut into 1-inch pieces

3 eggs

4 slices of thick bread

* salt and pepper, to taste.

PREPARATION

Mix eggs, cheese and bacon in a bowl and spread on bread. Turn oven to broil. Place a pan under the middle rack, and place the sandwiches directly on the rack. Cook until bread is toasted or about 5 minutes. Sprinkle with salt and pepper to your liking.

WINE PAIRING
White Riesling

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