Crescent City Muffuletta Marries Lone Star Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 cup sliced black olives (drained)
1 cup sliced green pimento stuffed olives (drained)
1 cup mixed pickled garden vegetables (well drained)
1 cup finely chopped celery
2 cloves garlic (use garlic press or finely chop)
1/2 cup Colvita Olive Oil
1/3 cup Sutter Home Savignon Blanc
2 teaspoons dried Italian Seasoning
6 hamburger buns
Grey Poupon Mustard to taste
1/2 pound Provolone Cheese (12 thin slices)
1/2 pound Genoa Salami (12 thin slices)
1/4 pound Swiss Cheese (6 thin slices)
1/4 pound Ham (6 thin slices)
1 tablespoon Creole seasoning
2 pounds ground beef



OLIVE SALAD – prepare day before In a large bowl combine black olives, green olives, pickled garden vegetables, celery, garlic, olive oil, Sutter Home Sauvigon Blanc and Italian Seasoning. Stir to mix and then transfer to food processor bowl. Pulse 10 times. Scrape down sides of bowl. Pulse 5 more times. Put misture in covered dish and refrigerate. PREPARE BUNS Open buns and lightly spread Grey Poupon on each half. Place a slince of Provelone cheese on each half of bun and then place a slice of salami on top of cheese. On one side only place 1 slice of swiss cheese and then ham. Put buns back together making sure cheese does not extend over bun. Wrap each sandwich in foil. PREPARE BURGERS Mix ground beef and Creole Seasoning together and dived into 6 patties. Turn on grill. Place foil wrapped sandwiches on back of grill to heat and melt cheese. Grill burgers to desired doneness. Place grilled burger in center of sandwich and add 3 tablespoons of olive salad on top of burger.