03/17/05 Food and Wines - Sandwiches

Welcome to Vine to Wine this is your host Linda Moran and today is food and wine pairing day. Gourmet sandwiches are a fun way to feed guests. After this message from our sponsor I will share some of my favorite sandwich recipes and of course the wines that go well with them. Sandwiches are very much a part of everyday life and the only problem I see with them is that they are sometimes so predictable that we get bored. There is such a thing, as a creative delicious sandwich, to serve with wine at a luncheon or dinner party. A good sandwich starts with good bread. If you are ambitious you can bake your own but why? There are so many great artisan breads available in the grocery stores these days it hardly seems worth it. Try walnut bread with sliced pears, butter lettuce and a spread made from a blue cheese and cream cheese. It is delightful with a glass of dry Gewürztraminer or dry Riesling. If you have a source for good focaccia bread, make grilled sandwiches, filled with sundried tomatoes, provolone, thinly sliced artichoke hearts and grilled zucchini. They are so good with lighter style of red wine. Open faced sandwiches cooked under the broiler are tasty. On top of a crusty slice of bread layer thinly sliced ham or turkey beneath, thinly sliced apples and a thick slice of cheddar cheese. This sandwich is delicious with a barrel fermented Chardonnay. Another open faced sandwich is combination of grilled chicken breast thinly sliced and mixed with shredded arugula and grated smoked gouda. Left under the broiler until the cheese is bubbly and light brown. It is good with fruitier whites and spicy reds like Zinfandel. And thank you for joining me on today's Vine to Wine.