John Montagu, Earl of Sandwich[/caption]
Classic Sandwich & Wine Pairings
Recipes to Try
Tantalizing fork-tender chicken, homemade bbq sauce and peachy salsa on a crusty roll, what more could you want?
Pulled Chicken Sandwich with Peach Salsa
Servings: 8
PAIRS WITH: Fleur Bleu Seven Petals Blend
INGREDIENTS:
PEACH SALSA
1 cup chopped peaches
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons chopped fresh cilantro
PULLED CHICKEN SANDWICHES
3/4 cup French's Tomato Ketchup
3/4 cup cider vinegar
1/2 cup coarsely chopped sweet onion, such as Vidalia
1/3 cup firmly packed brown sugar
1 package McCormick® Grill Mates® Brown Sugar Bourbon Marinade
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon vegetable oil
8 crusty rolls
DIRECTIONS:
1. For the peach salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
2. Mix ketchup, vinegar, onion, brown sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil.
3. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
4. Shred chicken using 2 forks. Add to saucepan; toss to coat well. Serve shredded chicken mixture on rolls topped with peach salsa.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Never has an on-screen sandwich looked so tempting, toasty and decadently gooey.
Killer Grilled Cheese from the Movie "Chef"
PAIRS WITH: Sun Fish 2018 Chardonnay
Recipe by Chef Choi, inspired by the movie "Chef," courtesy of "The Chef Show" on Netflix. Find the recipe at Newsweek.com.
This muffaletta-inspired turkey sandwich gets extra zip from salami, chopped green olives and spinach.
New Orleans Style Turkey Sandwich
Servings: 8
PAIRS WITH: le Cadeau Rosé Sparkling
INGREDIENTS:
2 tablespoons mayonnaise
1 teaspoon lemon juice
1/2 teaspoon McCormick® Sage, Rubbed
16 dinner rolls, split and toasted
1 pound sliced roast turkey
8 thin slices salami, halved
1/3 cup chopped stuffed green olives
1 cup baby spinach leaves
DIRECTIONS:
1. Mix mayonnaise, lemon juice and sage in small bowl.
2. Spread dinner rolls with mayonnaise mixture. Divide turkey among rolls. Top with salami, chopped olives and spinach. Secure sandwiches with decorative toothpicks. If desired, place a whole olive on each toothpick before inserting into sandwich.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
An extraordinary beef experience – grilled, then served with au jus for expert dipping
Roast Beef Panini
Servings: 4
PAIRS WITH: Glory Cellars 2017 Cabernet Sauvignon
INGREDIENTS:
8 slices hearty bread (1/2-inch thick)
1 tablespoon olive oil
1/4 cup mayonnaise
1 pound thinly sliced deli roast beef
8 slices provolone cheese
2 medium tomatoes, sliced
1 medium red onion, thinly sliced
1 cup McCormick® Au Jus Gravy Mix
DIRECTIONS:
1. Lightly brush 1 side of each slice of bread with oil. Place bread, oiled side down, on a clean work surface. Spread top of each slice with 1 tablespoon of the mayonnaise. Top 4 of the bread slices with roast beef, cheese, tomatoes and red onion. Top each with second slice of bread, oiled side up.
2. Place 2 sandwiches at a time on the preheated panini maker. Cook 3 to 5 minutes or until bread is crisp and dark golden brown. Cut each sandwich in half. Serve with au jus for dipping.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Complex flavors and plenty of crunch take the everyday ham sandwich to new levels of delicious.
Asian Style Ham Sandwich
Servings: 6
PAIRS WITH: Sun Fish 2017 Mola Mola
INGREDIENTS:
1/3 cup French's Classic Yellow Mustard
3/4 cup Asian sesame ginger dressing
1/4 cup soy sauce
6 tablespoon mayonnaise
6 (6 inch) French rolls
1 1/4 pounds deli fresh ham
1 1/2 cups Shredded carrots
3 jalapenos, seeded and thinly sliced
1 1/2 cups cucumber
1 1/2 cups sliced red onion
12 cilantro sprigs
DIRECTIONS:
1. Combine yellow mustard, sesame dressing and soy sauce in bowl and whisk to blend; set aside.
2. Spread 1 tbsp. mayonnaise on bottom half of each roll. Top each with 3 to 4 slices ham, 2 tbsp. Asian mustard dressing, 1/4 cup carrots, 4 jalapeno slices, 1/4 cup each cucumber and red onion, and 2 sprigs cilantro. Cover with top half of roll.
3. Serve each sandwich with 2 tbsp. additional Asian mustard dressing on the side.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Creamy cheese, herbs and gorgeous grilled veggies on ciabatta make an oh-so satisfying sammie.
Grilled Vegetable Sandwich with Goat Cheese
Servings: 6
PAIRS WITH: Moderna Artist's White Blend
INGREDIENTS:
4 ounces goat cheese, chèvre, softened
2 tablespoons milk
2 tablespoons McCormick Gourmet™ Organic Basil
2 teaspoons McCormick Gourmet™ Organic Rosemary, Crushed
1 teaspoon McCormick Gourmet™ Organic Garlic Powder
1 teaspoon McCormick Gourmet™ Organic Thyme
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 baby eggplants, cut lengthwise in 1/4-inch thick slices
2 medium portobello mushrooms, cut in 1/2-inch thick slices
1 medium fennel bulb, trimmed and cut lengthwise in 1/4-inch thick slices
1 chayote, cut in 1/4-inch thick slices
1 red bell pepper, cut in 2-inch strips
1 small red onion, cut into 1/2-inch thick rounds
1/3 cup olive oil
Freshly ground McCormick Gourmet™ Organic Black Peppercorns, Whole
1 loaf Ciabatta bread, split in half horizontally
1 cup arugula leaves, rinsed and drained
DIRECTIONS:
1. Mix goat cheese, milk, basil, rosemary, garlic powder, thyme and 1/2 teaspoon of the sea salt in medium bowl until well blended. Set aside. Lightly brush vegetables with oil. Season with remaining 1/2 teaspoon sea salt and pepper.
2. Grill over medium-high heat 5 to 10 minutes or until vegetables are tender, turning once. Remove vegetables from grill and keep warm. Grill bread halves 30 seconds per side or until lightly toasted.
3. Spread goat cheese mixture evenly over each bread half. Layer 1/2 of the arugula, grilled vegetables and remaining arugula on 1 bread half. Top with second bread half. Cut sandwich into 1 1/2-inch wide sections to serve.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
A little Cajun kick plus onion, red bell pepper and lively lime mayo dress up this salmon burger.
Cajun Salmon Burger with Lime Mayonnaise
Servings: 4
PAIRS WITH: Adagio 2016 Minuet
INGREDIENTS:
LIME MAYONNAISE
1/4 cup reduced-fat mayonnaise
1/2 teaspoon grated lime peel
1/2 teaspoon lime juice
SALMON BURGERS
3 packages (5 ounces each) boneless skinless salmon, drained
1 egg, beaten
1/3 cup panko bread crumbs
1/4 cup reduced-fat mayonnaise
1/4 cup finely chopped green onions
1/4 cup finely chopped red bell pepper
2 teaspoons McCormick® Perfect Pinch® Cajun Seasoning
1 tablespoon oil
4 hamburger rolls
DIRECTIONS:
1. For the mayonnaise, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.
2. For the burgers, mix salmon, egg, panko, mayonnaise, green onions, bell pepper and seasoning in large bowl until well blended. Shape into 4 patties.
3. Heat oil in large nonstick stick skillet on medium heat. Add salmon patties; cook 5 minutes per side or until lightly browned and cooked through.
4. Serve salmon burgers on rolls with lime mayonnaise and desired toppings.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Three major food groups are covered – ice cream, chocolate and graham crackers – to make everybody happy.
Graham Cracker Chocolate Dipped Ice Cream Sandwiches
Servings: 4
PAIRS WITH: Table Rosé Wine
Recipe and photo courtesy of Epicurious.
