This recipe is inspired by our Sundog Supper 4 pack – featuring our Garlic Infused EVOO, Traditional 18-year Aged Dark Balsamic Vinegar, Lemon Infused EVOO, and Cranberry Pear White Balsamic Vinegar (originally Plum).
This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook. The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty french bread in. It’s also lovely served over pasta, rice or quinoa.
These delicious vegetarian sandwiches are a quick and easy weeknight meal that you can customize to your preferences. We usually make it spicy by using jalapeno hummus, but your favourite kind would work well too!