For those looking for a vegan dish to pair with a red blend, I created this recipe. I was first inspired by the deep smoky flavor in this vegan cheese and two, by autumn tomatoes.
At the start of fall there are often an abundance of tomatoes still to be used that are either overripe or slightly underripe, thus cooking them can be the best way to use them.
Ingredients for two people
- Approximately one pound of tomatoes
- 1 shallot, sliced
- Olive oil
- Salt and pepper
- Oregano (if using fresh use about 1 tbsp and 1 tsp if dried)
- 4 slices of your preferred bread (I like to use a hearty whole grain or Italian bread)
- Smoked Mozzarella or Miyoko’s Smoked Mozzarella Vegan Cheese
- 1 cup of spinach
- Handful of basil, torn into small pieces
- Ingredients for side salad to serve with grilled cheese
- Preheat oven to 425°
- Depending on the size of the tomatoes you can cut them in half or quarters just make sure they are all about the same size.
- Place tomatoes and shallots on sheet pan and drizzle with olive, salt and pepper. Roast for about 15 -20 minutes and then add spinach and basil, return to oven and continue to cook until tomatoes are softened to your likening and spinach has wilted (about another 10 -15 minutes). Remove from oven and let cool.
- While the tomatoes and shallots are cooking prepare a side salad and uncork the Colour Reigns Red Blend.
- Spread each slice of bread with Miyoko’s cheese.
- Top one slice of bread with the tomato mixture and then top with a second slice of bread.
- If you have a panini maker or a George Forman grill, spray with cooking oil and cook until tops brown slightly. Or heat a skillet over medium heat, add a spray of oil or brush oil on the outside sides of the bread and place sandwiches in pan. Place another pan on top of the sandwiches so that it compresses the bread. Heat for a couple minutes until bottom bread is golden brown and then flip and repeat on the other side.
Why this wine:
We paired this with our Colour Reigns Red Blend, which is bursting with red and black fruit notes, plus baking spices from its time aged in oak. Additionally, this wine is a 2016 and thus, has started to develop what we refer to as tertiary notes, which is where notes of earth and mushroom come into the play. All these characteristics make this complex, but the flavors are well integrated which mirrors the myriad of flavors from the tomatoes, shallots, herbs, spinach and smoked cheese that melds together during the heating. The sandwich needs the smoky, creamy cheese to balance the acid from the tomatoes so that it complements the wine. We also think a Sangiovese would pair with this sandwich.