Some people search for the perfect wine to complement their food. We love to find the right food for our wine! The flowery, fruity notes of Oregon Rosé offer a pleasant flavor that instantly refreshes on those hot summer nights (or cold winter nights! It’s adaptable.) This triple-decker backed Italian cheese sandwich is an ideal accompaniment for a comfort-food indulgence any time of year.
8 plum tomatoes, halved lengthwise
¼ cup olive oil
Salt and pepper to taste
1 tsp. thyme leaves
2 loaves bread (Italian, Pullman, etc.), ends discarded and sliced into 24 ½ inch thick pieces
1 pound sliced provolone
1 pound coarsely shredded Fontina
½ cup freshly grated Parmigiano-Reggiano cheese
- Preheat the oven to 325 degrees. Gently toss the sliced tomatoes with half of the olive oil and salt and pepper, then arrange cut side up on a baking sheet in a single layer. Bake for about 1.5 hours, then sprinkle with thyme and bake for an additional 30 minutes until very tender.
- Increase oven temperature to 375. Brush 16 slices of bread with the remaining olive oil and arrange 8 of them oiled-side down on a baking sheet. Top with provolone and 8 slices of plain, unbrushed bread. Top the plain bread with the Fontina, reserving some of the cheese for later. Add the tomatoes on top of the Fontina, then top with the other 8 slices of oiled bread, oiled side up.
- Bake the sandwiches for about 15 minutes, or until cheese is melted and bread is toasted.
- Turn on the broiler. Toss the remaining Fontina with the Parmigiano-Reggiano and sprinkle onto the sandwiches. Broil for approximately one minute, or until cheese is melted. Serve immediately.
These sandwiches are good all by themselves, or you can serve them with crisp, tangy pickles and crunchy potato chips, or a green salad. Willamette Valley wines, with fruity and floral aromas, complement the rich cheese and sweet tomato flavors to round out the meal.