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Recipes

Summer Picnic Sandwiches

The perfect picnic meal is a delicious sandwich, bursting with fresh seasonal ingredients and big enough for two hands to hold. Here are two of our favorites, created by Chef Perry Hoffman from our etoile Restaurant and paired with two food-friendly wines. These sandwiches will lend an elegant touch to any informal meal, from a late summer outing to a light Sunday dinner. Each recipe provides enough for 6.

The Chandon BLT
Applewood Smoked Bacon, Heirloom Tomatoes and Arugula

Ingredients for sandwiches:
1 loaf levain bread
18 slices applewood smoked bacon (thick)
3 large heirloom tomatoes of choice (striped Germans are nice),
sliced into 12 slices
1 large handful of baby arugula leaves
¾ cup Dijon aioli sauce or mayonnaise
2 tbsp extra virgin olive oil
2 tbsp aged balsamic vinegar
Salt and pepper to taste

Ingredients for Dijon aioli sauce:
1 egg yolk
3 tbsp Dijon mustard
1 tsp lemon juice
½ cup olive oil
Salt to taste

Instructions for Dijon aioli sauce:
In a blender or food processor, place egg yolk, lemon juice, mustard and blend. Slowly drizzle in olive oil to emulsify. Season with salt and pepper to taste.

Instructions for assembling sandwiches:
Cut bread into twelve slices, layer both sides of the bread with Dijon aioli and one side with slices of heirloom tomatoes. Season the tomatoes with salt, pepper, olive oil and a few drops of aged balsamic vinegar. On each sandwich place 3 slices of cooked bacon on the tomatoes, then finish with arugula.

Makes 6 servings.
Suggested wine pairing: Domaine Chandon Carneros Pinot Noir

The Chandon Garden Sandwich
Roasted Peppers, Pinot Noir Red Onions, Thai Basil, and Piment d'Espelette Aioli on Cranberry Bread

Ingredients for sandwiches:
1 loaf cranberry bread
20 small leaves Thai basil
4 red bell peppers (roasted, peeled, seeded, thinly sliced)
1 tsp black pepper (toasted and ground)
1 large handful mizuna (or arugula)
1 tsp fleur de sel

for piment d'espelette aioli:
1 egg yolk
1 tbsp Dijon mustard
2 tbsp water
1 tbsp piment d'espelette ground (similar to hot paprika)
1 tsp lemon juice
1 tsp garlic (chopped)
¾ cup extra virgin olive oil
Salt and pepper to taste

for Pinot Noir onions:
2 large red onions (peeled and sliced into ½-inch rings)
1 cup red wine vinegar
1 cup Pinot Noir
1 cup sugar

INSTRUCTIONS:

for piment d'espelette aioli:
In a blender, place egg yolk, mustard, water, lemon, piment d'espelette, garlic and blend. Slowly drizzle in extra virgin olive oil to emulsify. Blend till smooth, season to taste.

for Pinot Noir onions:
In a sauce pot, place all ingredients and bring to boil; let simmer until liquid is au sec or almost gone. Onions should be soft but still have a bite to them.

for assembling sandwiches:
Cut bread into 12 slices, ¾ inch thick. On one side of the bread spread piment d'espelette aioli, then layer with roasted red bell peppers and Pinot Noir onions, mizuna and a few Thai basil leaves. Season with black pepper and fleur de sel.

Makes 6 servings.
Suggested wine pairing: Chandon Sparkling Red