La Nouvelle-Orleans Muffaletta Bourbon Street Sliders with Sweet and Spicy Creole Lime Mayo and Jalapeno Stuffed Olive Salad

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Sweet and Spicy Creole Lime Mayo:
3/4 cup mayonnaise with olive oil
1 tablespoon Creole mustard (Zatarains)
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco Sweet and Spicy Pepper Sauce
2 teaspoons fresh lime juice
1/2 teaspoon cayenne pepper
2 pounds fresh ground beef chuck
1 tablespoon Tabasco Sweet and Spicy Pepper Sauce
1/3 cup finely chopped cilantro
1/4 cup finely chopped green onions
2 teaspoons coarse sea salt
2 teaspoons black pepper
1/2 teaspoon smoked paprika
3 garlic cloves, minced
1 teaspoon Cajun Seasoning
1/2 teaspoon Creole Seasoning (prefer Zataraines)
Jalapeno Stuffed Olive Salad:
3/4 cup pitted calamata olives, coarsely chopped (prefer Mezzetta)
3/4 cup jalapeno stuffed olives, coarsely chopped ( prefer Mezzetta)
1 (13.4-ounce) bottle roasted red pepper drained and coarsely chopped
3/4 cup Italian Mix Gardineria, drained and finely chopped
2 tablespoons Colavita Extra virgin olive oil
1/4 cup chopped green scallions
2 tablespoons capers
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped parsley
1/4 teaspoon dried oregano
1/4 teaspoon coarse sea salt
1/4 teaspoon cayenne pepper
1 tablespoon red wine vinegar
1 teaspoon lemon juice
Other ingredients
2 tablespoons vegetable oil, for brushing on grill
12 slices of muenster cheese
12 Kings Hawaiian soft dinner rolls or mini burger buns
1 1/2 cup mixed baby salad greens (prefer Dole brand)



To make the mayo, combine all of the ingredients in a small bowl and mix together. Cover and refrigerate until assembling the burgers.
To make patties, combine all of the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and, using your hands, shape into patties about 3 1/2-inches wide. Cover and refrigerate until ready to grill.
To make olive salad: Combine all ingredients in a large bowl. Refrigerate until ready to use.
Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 5 minutes on each side. During the last few minutes of cooking, top the patties with a slice of muenster cheese and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the sliders, spread the cut sides of the buns with equal portions of the mayo.
On each bun bottom, top with equal amounts of baby salad greens, beef patty and equal portions of the jalapeno stuffed olive salad . Add the bun tops and serve. Makes 12 sliders to serve 6 , prep time: 1 1/2 hours, grilling time: 15 minutes