Italian Patty Melt with Wilted Cherry Tomato/Fennel Salad

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.

I love a traditional Patty Melt, and decided to Glam this one up with some fresh flavorful toppings.


For The Meat:

2 lbs ground chuck

½ tsp pepper

1 Tb salt

½ tsp red pepper flakes

1 tsp onion powder

1 tsp oregano

For The Wilted Cherry Tomato/Fennel Salad:

(1) 10 oz pkg. Nature Sweet Cherry Tomatoes, sliced in ½ lengthwise

(2) cups fennel bulb sliced thin and julienne

(3) garlic cloves minced

(1/2) cup basil chiffinade

¼ cup Sutter Home Chardonnay

½ tsp red pepper flakes


½ cup mayonnaise

1 clove garlic minced

2 Tb sundried tomatoes (minced)

1 ½ Tb grated Parmesan cheese

Large loaf French bread (12 – ½” slices) lightly brushed with Colivata olive oil

½ cup Colivata olive oil (divided in half)

6 slices provolone cheese


1.Combine ground chuck and seasonings in a large bowl, mixing lightly but thoroughly. Lightly shape into six 1/2-inch thick patties.

2. Preheat a sauté pan on grill; add ¼ cup of olive oil and all ingredients for the wilted tomato/fennel salad except the basil and wine. Cook for 10 minutes until soft then add wine. Cook for additional 5 minutes, add basil, toss and set aside. Hold at room temp.

3.Combine all ingredients for mayo and set aside.

4. Place patties on grill over medium heat. Grill patties, covered, about 12 to 15 minutes until instant-read thermometer reads 160°F, turning occasionally. About 2 minutes before burgers are done, lightly brush bread slices with remaining olive oil. place bread slices, oiled sides down, on grill. Grill until lightly toasted. During last minute of grilling, top each burger with provolone cheese.

3. Place 1 burger on 1 slice of toasted bread. Top with a generous amount of wilted tomato/fennel salad. Spread 2 Tb. of mayo evenly on the top slices of toasted bread, . Close sandwiches.