Gourmet Italian Trio Submarine Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 ½ lbs Mild Italian Sausage (bulk)
¼ C bread crumbs
Sun dried Tomato and Basil Mustard
¾ c Grey Poupon Dijon Mustard
2 tbsp minced sun dried tomato (packed in oil)
1 tbsp chopped fresh basil
2 tbsp grated parmesan cheese
¼ tsp pepper
12 thin slices capricola
12 thin slice proscuitto
6 slices provolone cheese
6 slices mozzarella cheese
1 bag pre-washed arugula
6 Italian sub rolls
Vegetable oil for brushing the grill



Pre-heat the grill to medium high. To make the patties, mix the sausage and bread crumbs until combined, being careful not to over mix. Divide the mix into 6 equal portions and form into bun-shaped patties. To make the Sun Dried Tomato and Basil Mustard, mix mustard, tomatoes, basil, parmesan and pepper in a small bowl and set aside. Once the grill is ready, brush it with vegetable oil and place the patties on the grill, offsetting them from the fire to avoid flaring up. Grill on the first side for 5 minutes. Turn over and continue grilling for another 5-7 minutes, until the internal temperature is 160 degrees F. In the last few minutes of grilling, place cut open buns on the grill to toast and top each patty with 1 slice of provolone and 1 slice of mozzarella. To assemble the burgers, spread one tbsp of mustard on the top and bottom halves of the buns. Place the patties on the bun bottoms and top with 2 slices of capricola, 2 slices of proscuitto, a handful of arugula, top with the bun tops and serve