Roast Beef & Smoked Gouda Grilled Cheese
© Photo by Running to the Kitchen
INGREDIENTS:
- 1 large red onion, sliced
- 2 tablespoons butter, divided
- 1 tablespoon fresh sage, coarsely chopped
- 2 slices of bread
- 1/4 pound sliced roast beef
- 3-4 ounces smoked gouda, sliced
DIRECTIONS:
- Melt 1 tablespoon of the butter in a large skillet over medium heat.
- Once the butter is melted, add the onions and sage.
- Toss to coat all the onions in the butter, reduce the heat to medium-low and let the onions sauté slowly for 30 minutes, only stirring very occasionally. After 30 minutes they should be nice and caramelized.
- Use the remaining tablespoon of butter to spread on one side of each slice of bread.
- With the buttered side facing down, layer half the cheese slices on top of the bread.
- Next lay the roast beef on top of the cheese.
- Spoon some of the onions (you may have extra) on top of the roast beef.
- Top the onions with the remaining cheese and then the other slice of bread with the buttered side facing up.
- Transfer the sandwich to a skillet over medium heat.
- Press the sandwich down using a large spatula and hold pressure on it so that the cheese melts. After about 2 minutes, flip the sandwich over and repeat. The first side should be a nice golden brown. Alternatively, you could use a panini press for this if you have one.
- Once the other side is golden brown and the cheese is melted, remove from the skillet, cut in half and serve up with your bowl of soup!
© Recipe courtesy of Gina Matsoukas from Running to the Kitchen.
AUGUST WINE CLUB:
Pomar Junction
Sidetrack Red
Paso Robles, California
BOLD WINE STYLE
Sidetrack Red is a proprietary blend highlighting the distinct flavors from the El Pomar District of Paso Robles. It is vibrant, deep and rich in colors, with aromas of plums, blueberries, red roses and caramel. On the palate, there are notes of berries, dark chocolate, and spices.
Varietal: 44% Syrah, 30% Cabernet Sauvignon, 25% Merlot, 1% Grenanche Noir
Region: El Pomar District AVA
Analysis: 14.08% alcohol / volume
Brix: 24.5
PH: 3.54
TA: 6.6 g/L
Residual Sugar: 0.40%
Residual Sugar: 0.40%
Production: 1235 cases
Aging: 9 months
Critical Acclaim: Silver Medal – San Francisco Chronicle Wine Competition
Food Pairings: Roast beef, cabernet braised cabbage, gouda & cheddar cheeses
Aging: 9 months
Critical Acclaim: Silver Medal – San Francisco Chronicle Wine Competition
Food Pairings: Roast beef, cabernet braised cabbage, gouda & cheddar cheeses
WINEMAKER NOTES:
“Pomar Junction Vineyard has a unique terroir, as our limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce this outstanding wine. The Sidetrack Red makes a fantastic, food-friendly wine.” – Jim Shumate, winemaker.
“Pomar Junction Vineyard has a unique terroir, as our limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce this outstanding wine. The Sidetrack Red makes a fantastic, food-friendly wine.” – Jim Shumate, winemaker.
ABOUT POMAR JUNCTION VINEYARD & WINERY:
Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.
Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.
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