Traminette and Roasted Turkey BLT

Posted on July 27, 2016

The wine and recipe of the week is an Overland Park Traminette by Aubrey Vineyards and Roasted Turkey BLT.

Overland Park Traminette

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.

Overland Park Traminette

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
  1. Cut off edges of bread (optional)
  2. Grill or toast 1 side of each slice of bread
  3. Assemble slices of bread on cutting board, grill or toasted side down
  4. Spread bread slices with dijon mustard and mayonnaise
  5. Top 2 bread slices (with dijon/mayonnaise side up) with lettuce
  6. Top 2 bread slices (with dijon/mayonnaise side up) with tomato
  7. Top 2 bread slices (with dijon/mayonnaise side up) with roasted turkey
  8. Top 2 bread slices (with dijon/mayonnaise side up) with peppered crusted bacon
  9. Top 2 bread slices (with dijon/mayonnaise side up) with optional cheddar slices
  10. Top 2 bread slices (with dijon/mayonnaise side up) with optional avocado slices
  11. Assemble layers (all 3 slices of bread)
  12. Cut layered Roasted Turkey BLT diagnolly for triangle shape
  13. Gently insert sandwich toothpick into each triangle layer to hold in place
  14. Serve immediately
  15. Enjoy with a glass of Traminette!
 
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