Where Local and Global Appetites Collide

Steak Sandwiches with Blue Cheese/Cabernet; Zinfandel pairing

So another week gone, although it was shorter than usual, was full of work and business, so to get you to relax a bit this weekend I am giving you a recipe that you can take on a picnic. Pack some food and some mini boxes of wine and take some time to enjoy the outside.

The recipe I have given you is for a steak sandwich. It might sound simple, but this isn’t your ordinary everyday sandwich. It’s packed with blue cheese, caramelized red onion, medium rare meat, and some watercress in there for crunch.

Using good, fresh ingredients is key here. Pick a good blue cheese for the best flavor, take the time to caramelize the onions, and buy nice fresh baked bread to put it on. It will make a difference I guarantee it.

Now to go with this great sandwich of a sandwich I have given you 2 reds, and the Cabernet  I know you can buy in the juice carton sizes at Whole Foods, which are prefect for taking on a picnic.

The first is a Cabernet Sauvignon, a typical pairing with things like blue cheese and red meat because of it’s cherry and current notes. The second has a bit more body with hints of jam, and would also be a perfect pair with the pungent taste of blue cheese.

So try your hand at going on a picnic this weekend, it’s a fun activity that promotes food, friends, the great outdoors and of course a good bottle or carton of wine!

 Steak Sandwiches with Blue Cheese & Red Onion
6 crusty rolls, split
1/3 cup Dijon mustard
1 1/2 lbs grilled medium rare steak, thinly sliced
12 oz blue cheese, cut into 12 slices
1 large red onion, sliced thin and carmelized
4 cups loosely packed watercress or spinach, washed and dried
salt and pepper to taste
Preheat broiler, spread the rolls out on a baking sheet.  Slather the bottom portion
of each roll with Dijon, and top with the sliced beef.  Season to taste with salt and
pepper.  Cover with cheese slices, and broil until the cheese is melted.  Place on a
dry work surface, top each sandwich with the carmelized red onion and arugula,
additional mustard, top and slice.
Wine Pairing
Because of the strong characteristics of the blue cheese and because we are using a roasted beef, we are going to
pair this picnic dish with reds, a Cabernet Sauvignon and a Zinfandel
Bargain:  $ 19.99
Redmon Duet Cabernet Sauvignon 2003
Splurge:  $ 92.99
Beringer Private Reserve Cabernet Sauvignon 2002

Bargain:  $ 12.99
Ravenswood Sonoma County Old Vine Zinfandel 2004
Splurge:  $ 23.99
Rosenblum Richard Sauret Vineyard Zinfandel 2005
And as always, Happy Cooking! Katherine


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