The wine and recipe of the week is an Overland Park Traminette by Aubrey Vineyards and Roasted Turkey BLT.
The 2015 Traminette is a semi-sweet/semi-dry wine.
This wine is both vegetal and fruity with notes of sassafras and kiwi along with honey dew and star fruit flavors.
Traminette is uniquely crafted with a certain crispness that entertains both sweet and dry palates.
It pairs well with grilled chicken, kale summer salads, roasted turkey or pork.
Roasted Turkey BLT recipe:
- 3 slices White or Whole wheat bread
- 2 tablespoons Dijon Mustard
- 2 tablespoons Mayonnaise
- 2 Lettuce leafs
- 3 slices of Tomato
- 3 slices of Thin Sliced Oven Roasted Turkey Breast
- 3 slices of thick pepper crusted bacon
- 2 slices of white or yellow cheddar (optional)
- 6 thin slices of avocado (optional)
- sandwich toothpicks to hold double layers in place
- Cut off edges of bread (optional)
- Grill or toast 1 side of each slice of bread
- Assemble slices of bread on cutting board, grill or toasted side down
- Spread bread slices with dijon mustard and mayonnaise
- Top 2 bread slices (with dijon/mayonnaise side up) with lettuce
- Top 2 bread slices (with dijon/mayonnaise side up) with tomato
- Top 2 bread slices (with dijon/mayonnaise side up) with roasted turkey
- Top 2 bread slices (with dijon/mayonnaise side up) with peppered crusted bacon
- Top 2 bread slices (with dijon/mayonnaise side up) with optional cheddar slices
- Top 2 bread slices (with dijon/mayonnaise side up) with optional avocado slices
- Assemble layers (all 3 slices of bread)
- Cut layered Roasted Turkey BLT diagnolly for triangle shape
- Gently insert sandwich toothpick into each triangle layer to hold in place
- Serve immediately
- Enjoy with a glass of Traminette!