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Feature Recipes

Yield: 2 servings

1 tsp chopped capers
1 tsp chopped gherkin
1 tbsp chopped dill
1 tsp lemon juice
1 tsp chopped shallot
1/4 cup mayonnaise
8 slices baguette (cut on the diagonal)
1/4 cup arugula leaves
8 slices smoked salmon
8 spear asparagus (lightly blanched)
4 small slices brie
3 whole eggs
1 cup milk
1 tbsp grape seed oil

In a bowl mix the capers, gherkins, dill, lemon juice, shallots and mayonnaise. Lay out four slices of baguette and spread a thin layer of the dill mayo. Lay some arugula leaves on each, followed by two slices of smoked salmon on each. Next add the asparagus spears and then brie. Spread a thin layer of dill mayo over the remaining four slices of baguette and top the sandwiches. In a bowl mix the eggs and milk. Dip the sandwich in the egg mix and using the grape seed oil fry in a pan over medium heat. Once crisp on both sides serve.