Our 3-Pointer White Table Wine is a blend of Colombard, Sauv Blanc and Semillion grapes. Added to the blend are grapefruit, lemon, fig and honeydew. The result is a light, crisp, refreshing wine. Best when served well chilled. This wine pairs well with chicken, seafood, salads, white sauces and mushrooms. Great with grilled foods! I have many recipes that I make with this wine, so it's hard to choose just one to share here! I made this one up on the fly one night for dinner. I served it to Dan and he asked, "What's this?" I said, "I don't know. I just came up with it!" He absolutely loved these sandwiches and now asks me for the "I Don't Know" quite frequently!
Chicken, Mushroom & Gouda Ciabatta Sandwiches
4 Ciabatta rolls (I like
the ones from Costco)
1/4 cup olive oil (I use the infused ones, such as sun dried tomato or garlic)
2 cups store bought rotisserie chicken - breast meat cut into bite-sized chunks
8 ounces sliced mushrooms
1/2 small yellow onion, diced
4 slices of Gouda cheese (I buy the big wedge of it and just cut enough for each sandwich)
1/2 cup Mill Lane Winery 3-Pointer White Table Wine
2 tablespoons butter
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon thyme
black pepper to taste
Preheat oven to 375 degrees. Cut each Ciabatta roll in half. Brush with just enough olive oil to coat. Toast in oven, just until roll is beginning to brown. Remove from oven, arrange Gouda on both sides of each roll (this helps to keep the sandwich stuck together) and set aside until ready to top with other ingredients. Turn the oven to broil. In a large skillet on medium heat, melt the butter. Add mushrooms, onions and garlic. Cook until onions and mushrooms are just getting soft. Add 3-Pointer Wine, salt, pepper and thyme. Reduce for just a couple of minutes until the mixture begins to thicken. Fold in the chicken, making sure all is well blended. Cover, reduce heat to low and simmer for 5 minutes.Place enough of the chicken mixture on one side of each roll to cover the bread - about 1/3 cup. Put under broiler for a minute or so, just long enough to start melting the cheese. Remove from oven, put the tops on the sandwiches, lightly pressing down and serve warm.