Entertaining
Our top 5 sandwiches

Our top 5 sandwiches

Perfect for your picnics and summer outings, here are our top 5 sandwich recipes and the ideal taste tags to pair them with.

1. Grilled pork + Fruity and Medium-bodied

It’s BBQ and picnic season, so why not combine the two? Thin slices of grilled pork marinated in soy sauce and curry, sandwiched between whole-grain bread and topped with Québec cheese and toasted walnuts. Opt for a refreshing “Fruity and Medium-bodied” red with subtle notes of spice to bring out the spicy flavours in this sandwich.

Deluxe Grilled-Pork Sandwiches

Preparation: 20 minutes
Cooking: 20 minutes
4 servings

454 g (1 lb) pork tenderloin
45 mL (3 tbsp) soy sauce
5 mL (1 tsp) curry powder
250 mL (1 cup) walnuts, roasted*
60 mL (1/4 cup) butter, softened
Zest of half an orange
8 slices whole-wheat bread
4 to 8 slices firm Quebec cheese**
250 mL (1 cup) arugula
Salt and freshly ground pepper

1. In a bowl, combine the soy sauce and curry powder. Pour over the tenderloin and coat well. Cover and refrigerate for one hour. 3. Preheat the barbecue to medium-high. 4. In a food processor, purée the nuts, butter, orange zest and a pinch of salt until almost creamy. Set aside. 5. Lower the barbecue to medium. 6. Season the meat with salt and pepper, and cook for 20 minutes being sure to grill all sides. 7. Let stand 5 minutes before thinly slicing. 8. On the barbecue, grill all the bread slices. 9. Spread the walnut butter on one side of each slice. 10. Arrange slices of pork on 4 slices of toast, garnish with the cheese and arugula, and top with a second slice of grilled bread.

*Roasted walnuts: Preheat the oven to 150ºC (300ºF). Spread the walnuts on a baking sheet and bake for about 30 minutes. Stir midway through cooking time. Remove from the oven and keep at room temperature.

**Alfred Le Fermier, Le 1608, Tomme de Grosse-Île

 

2. California + Fruity and Light

Fresh, locally sourced products are at the heart of Californian cuisine. West Coasters also love original flavour combos. Our California chicken sandwich with avocado, mango and radish sprouts is inspired by this creative and refreshing gastronomy style. A “Fruity and Light” Pinot Noir or Gamay will pair nicely with the fruit and chicken in this sandwich.

California sandwich

Preparation : 10 minutes
Cooking: 12 to 15 minutes
4 servings

2 boneless, skinless chicken breasts
10 ml (2 tsp.) smoked paprika
Salt and freshly ground black pepper
8 slices of multi-grain bread
125 ml (1/2 cup) Boursin Garlic & Fine Herbs cheese
500 ml (2 cups) arugula
1 avocado, peeled and sliced
1 mango, peeled and sliced
250 ml (1 cup) daikon sprouts or alfalfa sprouts
8 grape tomatoes

1. Preheat the barbecue to 290°C (550°F) or to maximum heat. Season the chicken breasts with smoked paprika. Add salt and pepper. 3. Grill the breasts with the lid closed for 6 to 7 minutes on each side. 4. Set aside. 5. Toast the bread in the toaster. 6. Meanwhile, cut the breasts into 1 cm (3/8 in.) slices. 7. Spread some Boursin on each toast. 8. Build the sandwich, adding in this order: arugula, avocado, chicken, mango and sprouts. 9. Close the sandwiches and cut in half. 10. Spear each half-sandwich with a toothpick topped with a grape tomato. 11. Serve with crudités or a green salad.

 

3. Grilled fish and coleslaw + Fruity and Vibrant

Now here’s a one-of-a-kind recipe! A delicious combination of melt-in-your-mouth grilled trout and crunchy coleslaw with lime. Pair it with a “Fruity and Vibrant” dry white with notes of citrus and honey.

Grilled-fish sandwich and cole slaw

Preparation: 30 minutes
Cooking: 8 minutes
4 servings

Sandwich
4 rolls
1 trout filet, about 450 g (1 lb)
4 thick slices tomato
4 thick slices onion
30 mL (2 tbsp) olive oil
30 mL (2 tbsp) steak spice
60 mL (1/4 cup) mayonnaise

Cole slaw
750 mL (3 cups) sliced cabbage
250 mL (1 cup) sliced kale
2 green onions, sliced
30 mL (2 tbsp) olive oil
Juice and zest of 2 limes
5 mL (1 tsp) salt
5 mL (1 tsp) pepper
15 mL (1 tbsp) sugar

1. Preheat the barbecue to medium-high, and clean and oil the grill. Place the slices of tomato and onion, as well as the trout filet, on a baking sheet. 3. Brush with oil and sprinkle with steak spice. 4. Cole slaw: In a large bowl, press and toss the ingredients for 2 minutes with your hands. 5. Cover and refrigerate. 6. Grill the rolls for about 2 minutes. 7. Place the tomato and onion slices and the fish, skin-side down, on the grill. 8. Close the barbecue lid. 9. After 4 minutes, flip and continue cooking for 3 minutes. 10. Spread mayonnaise on each roll, and add a slice of tomato, onion and trout, with or without skin. 11. Serve with the cole slaw.

 

4. Smoked salmon, lemon and herb cream cheese + Fruity and Light

Smoked salmon and cream cheese is a classic duo loved by all! For a touch of freshness, add some herbs and lemon zest to your cream cheese. When it comes to choosing your bread, opt for rye-based bread, such as pumpernickel – it’s delicious with a slightly sweet flavour and dense texture. Serve this sandwich with a glass of “Fruity and Light” rosé with delicate floral notes… divine!

Smoked salmon sandwich with herb and lemon cream cheese

Preparation: 10 minutes
Cooking: None
4 servings

250 ml (1 cup) cream cheese, softened
45 ml (3 tbsp.) fresh chives, finely chopped
15 ml (1 tbsp.) fresh dill, coarsely chopped
Zest of 1 lemon
8 slices of pumpernickel bread
1/2 English cucumber, thinly sliced
330 g (2/3 lb.) smoked salmon, sliced
45 ml (3 tbsp.) red onion, thinly sliced
500 ml (2 cups) baby arugula

1. In a bowl, mix together the cream cheese, fresh herbs and lemon zest. Stir well. 3. Spread the cream cheese mixture on one side of each slice of bread. 4. Place the cucumber slices on the lower slice of each sandwich. 5. Add the salmon and onion. 6. Complete with baby arugula and close the sandwiches. 7. Serve with a salad or raw vegetables.

 

5. Falafel sandwich + Fruity and Vibrant

A vegetarian recipe that’s both healthy and delicious! Falafel balls served in a pita and topped with Greek yogurt, garlic and grilled red pepper sauce. Fill your pita with fresh summertime veggies, such as lettuce, cucumbers and tomatoes, and serve with a “Fruity and Vibrant” dry white with notes of lemon and exotic fruit. Get ready to take your taste buds on a gourmet trip they won’t soon forget!

Falafel sandwiches

Preparation: 25 minutes
Cooking: about 5 minutes
Makes about 20 falafels

Yogurt sauce
250 ml (1 cup) Greek yogurt
1 1/2 red bell peppers, grilled, peeled and drained
5 ml (1 tsp.) smoked paprika
1 garlic clove, minced
Zest of 1 lemon, grated
Salt and freshly ground black pepper

Falafel
500 g (1 lb.) chickpeas, presoaked overnight in 2 L (8 cups) of water
3 garlic cloves, minced
15 ml (1 tbsp.) olive oil
1 jalapeno pepper, seeded, finely chopped
2 green onions, thinly sliced
15 ml (1 tbsp.) sesame seeds
60 ml (1/4 cup) parsley, chopped
45 ml (3 tbsp.) fresh mint, chopped
45 ml (3 tbsp.) fresh coriander, chopped
15 ml (1 tbsp.) lemon juice
7 ml (1 1/2 tsp.) ground cumin
7 ml (1 1/2 tsp.) ground coriander seeds
30 ml (2 tbsp.) flour
10 ml (2 tsp.) baking soda
Salt and freshly ground black pepper

Frying
Vegetable oil

Sandwich and filling
Pita bread (1 or 2 per guest)
A few leaves of lettuce, cut into 5 mm (1/4 in.) strips
1 cucumber, sliced in 3 mm (1/8 in.) half moons
2 ripe red tomatoes, cut into quarters and then into 3 mm (1/8 in.) slices
1 red onion, thinly sliced
1 bunch of Italian parsley, coarsely chopped
Marinated hot peppers (optional), cut into rounds

1. Place all the yogurt sauce ingredients in a blender and process until smooth. 2. Set aside in the refrigerator. 3. Preheat the deep fryer to 180°C (350°F). 4. Drain the chickpeas, place them in a food processor and process until slightly coarse-ground. 5. Add the rest of the ingredients and process a couple of times to combine well. 6. Season generously with salt and pepper. 7. Make small balls the size of a walnut, pressing well so that they do not crumble during deep-frying. 8. Cook in the deep fryer for 3 to 6 minutes or until they are nicely browned. 9. Drain on paper towels. 10. Serve the falafel, pita and the filling ingredients in separate bowls placed in the centre of the table. 11. Each guest can fill their pita to their taste.

Photos: Marie des neiges Magnan

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