Nov 23, 2019 -
Our annual Pre-Thanksgiving Invitational Tasting! 11:00am - 5:00pm RSVP by November 15, 2019 to firstname.lastname@example.org or ... Read More >>
Pre-Thanksgiving Invitational Tasting - 2019
Our annual Pre-Thanksgiving Invitational Tasting! 11:00am - 5:00pm RSVP by November 15, 2019 to email@example.com or give us a call in the tasting room at 503.538.0959. Complimentary for Club Members and up to six guests; $20 for all other guests.
ArborBrook's Tasting Room
ArborBrook's Tasting Room 17770 17770 NE Calkins Lane
Nov 28, 2019 -
We will be closed Thanksgiving Day so our team can celebrate with family and friends. We wish you all ... Read More >>
CLOSED - Thanksgiving Day
We will be closed Thanksgiving Day so our team can celebrate with family and friends. We wish you all a fabulous day and will reopen the following morning at 11:00am.
Nov 29, 2019 - Dec 01, 2019
Join us Thanksgiving Weekend to relax with a great wine tasting! We'll be open Friday, Saturday, and ... Read More >>
Thanksgiving Weekend Open House
Join us Thanksgiving Weekend to relax with a great wine tasting! We'll be open Friday, Saturday, and Sunday, from 11:00am - 5:00pm each day. Complimentary tasting for wine club members and up to six guests; $20 tasting fee for other guests will be waived upon $100 purchase or enrollment in our wine club. We look forward to seeing you!
ArborBrook Vineyards 17770 17770 NE Calkins Lane, Newberg, OR 97132
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Apple-wood Smoked Turkey, Gruyere, and Stone Ground Mustard Panini
Apple Wood Smoked Turkey, Gruyere, & Stoneground Mustard Panini
Paired with ArborBrook Guadalupe Vineyard Pinot Gris
The Guadalupe oaked Pinot Gris is a perfect white wine to have with slightly rich dishes as an appetizer or main dish. The Gruyere is a perfect match for this wine in a Panini or even on a cheese plate for a starter. For appetizers I prefer to use slider buns and cut them in ¼ so they are just perfect bite size. If making a meal use a nice brioche bread or a ciabatta works well too.
Serves 2 for a meal or 8-10 people for appetizers
12 oz. thick cut Apple Wood Smoked Turkey
6 oz. sliced Gruyere (preferable cave aged for richer flavor)
White pepper to taste
Pre heat the Panini press, indoor grill cooker, or use a frying pan and heat to medium high. On one face of the bread spread the stone ground mustard to taste and sprinkle with a touch of the white pepper. Then place the turkey on the stoneground mustard and top with the cheese. Place in the press till toasted to your preference of brownness. Or on the frying pan and top with another frying pan to press it down, flip after 3-5 minutes to brown the other side.