Muffaletta Burger New Orleans

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Olive Salad:
1 cup salad olives, sliced
1/2 cup ripe olives, sliced
1/4 cup cocktail onions, sliced
1 teaspoon garlic, minced
2 teaspoons capers
2 tablespoons Sutter Home Sauvignon Blanc
2 tablespoons olive oil
2 tablespoons celery, finely diced
2 tablespoons oregano, fresh, chopped
1/4 teaspoon black pepper, freshly ground
1 ½ pounds mild Italian sausage, bulk
Vegetable oil for brushing on the grill rack
9 ounces Genoa salami, thin sliced
12 ounces provolone cheese, sliced (1 ounce each)
9 ounces ham, thin sliced
6 each kaiser roll, split



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the olive salad, combine all the ingredients for the salad. Mix well with a spoon. Set aside. To make the burgers, divide the Italian sausage into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill with vegetable oil. Place the patties on the grill, cook until browned on the bottom, about 3 minutes. With a metal spatula turn the patties. Top each patty with 1 ½ ounces Genoa salami, 1 slice provolone cheese, 1 ½ ounces ham and another slice provolone cheese. Put the cover on the grill and cook until done, 4 – 6 minutes, internal temperature of 165 degrees F. During the last few minutes place the rolls on the outer edge of the grill rack to toast lightly. To assemble the burgers, on each roll bottom place a patty and spoon a generous portion of olive salad on top of the patty. Add the roll tops and serve. Makes 6 burgers.