Italian Submarine Burger with Antipasto Tapenade Mayonnaise

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1/2 cup diced roasted red peppers
1/2 cup diced marinated artichokes
1/2 cup diced green olives -pitted
1/2 cup diced pepperonchinis
1/2 cup diced marinated mushrooms
4 anchovy filets
3/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds ground chuck
2 teaspoons salt
2 teaspoons pepper
Vegetable oil, for brushing the grill rack
3 loaves of Italian bread
6 large leaves of roamine lettuce
6 slices of genoa salami
6 slices of prosciutto
1/2 cup of fresh grated parmigiano-reggiano
6 slices of provolone cheese



Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium-high. To make tapenade mayonnaise combine roasted red peppers, artichokes, green olives, pepperonchinis, mushrooms, and anchovies. Place in a food processor and pulse about five times. Remove mixture in bowl and fold in mayonnaise, salt and pepper. To make patties combine ground chuck with salt and pepper, handling the meat as little as possible to avoid compacting. Divide evenly into six patties. Brush rack with oil. Cut each end of Italian loaf to make a bun that fits the size of each patty. Slice buns in half. Lightly toast each cut side of the buns. Spread a 1/2 cup total of tapenade mayonnaise over both the cut sides of the buns. Place one rommaine lettuce leaf on the bottom half of each bun. Place patties on grill rack and cook for four minutes. As the patties are cooking, place the slices of salami and prosciutto on rack. Grill on both side until slightly crisp. Flip patties over and layer with a slice of grilled salami, slice of grilled proscuitto, sprinkle 1 tabelspoon of parmigianno-reggiano and finish with a slice of provolone cheese. Cook patties for another four minutes. Assemble burgers by placing patties on the roamine leaf. Add bun tops and serve. Preparation time is about one hour.