Recipe provided by:

Cooking With Class LLC

1225 E University Drive

Granger, IN 46530

(574) 243-2665

CookingWithClassMichiana.com

 

 

 

• 1 small tomato, peeled
• 1 small shallot
• 2 T olive oil
• 1 T red wine vinegar
• 1 T balsamic vinegar
• 1 t sugar
• 2 t Dijon mustard
• 1/4 t salt
• 1/4 t ground black pepper

Directions

Peel tomato. Coarsely cut up tomato and shallot. In blender at medium speed, blend tomato, shallot, and remaining ingredients just until smooth. Makes about 1 cup. Store in refrigerator for up to 2 days.

• 8 ounces fresh basil leaves, washed
• ½ clove garlic
• 1 teaspoon pine nuts, toasted
• 1 teaspoon parmesan, grated
• ½ cup extra virgin olive oil

Directions

Submerge basil leaves in boiling water for 2 minutes. Remove with a strainer and run under cold water to stop the cooking process. Squeeze remaining water from leaves and place in a food processor fitted with a metal blade. Add remaining ingredients and process till smooth, about 2 minutes. Pistou can be made 1 day in advance and stored in an airtight container in the refrigerator.

• Sourdough Boule, cut into slices
• Beefsteak type tomato such as Brandywine, Black Brandywine, Great White, Cherokee Purple, Pineapple, etc., cut into slices
• Dubliner cheese, cut into slices or shaved
• Olive Oil
• Salt and Pepper to taste

Directions

Preheat a grill pan on medium high heat. Brush one side of the bread with olive oil and grill until marks appear and bread is slightly toasted. Construct sandwich by spreading pistou on one piece of grilled bread and drizzling tomato vinaigrette on the other piece. Layer the tomato and Dubliner cheese between slices, salt and pepper to taste, cut on the diagonal and serve. Pass with extra vinaigrette.

Wine Pairing – Merlot or Cabernet Sauvignon