After much negotiation Tony agreed to leave his grill onsite for a few more lunchtime feast experiences. The recipe today is straight from the frighteningly gourmet brain of tasting room manager Seth Engel (pictured).
Ingredients: 1 carton fresh strawberries, 1 loaf of sourdough cracked wheat bread, 1 bag of straight arugula, 1 wedge of la fromage d’affinois, Robbins Family Blackberry Balsamic (both cheese and balsamic are available in the HR tasting room).
Thinly slice strawberries and cheese (leave the rind on!), place bottom layer of d’affinois and strawberries then lightly drizzle balsamic before applying an additional layer of cheese and the top slice of bread. Set aside small handfuls of arugula to apply later. Grill the bread until it begins to brown and the cheese is melted. Gently open the panini and apply the arugula before closing back up to serve.
Our 2010 Sauvignon Blanc (nearing last call!) and 2010 Rose are both excellent pairings with this dish (as is a nice Crémant!). We will continue to post our staff culinary competitions…ooops…we mean…experiments for all to see. As always, thanks for reading!