New Orleans Italian Muffalatta Burger

Pairs well with:

Cabernet Sauvignon

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


1 ½ lbs. fresh ground chuck preferably 80/20
½ lb. Hot Italian sausage (w/o casing)
1 tsp. salt ½ tsp. black pepper
2 tblsp. Sutter Home Cabernet Sauvignon
1 tsp. Italian Seasoning Blend
vegetable oil for grill
6 slices baked Virginia Ham
12 slices Genoa Salami
6 slices Provolone Cheese
6 slices Mozzarella Cheese
2 cups Italian Olive Salad (purchased or homemade)
6 round crunchy french rolls
oil from Olive Salad



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the ground chuck, hot Italian sausage, salt, pepper, Cabernet Sauvignon and Italian seasoning in large bowl. Handling the meat as little as possible to avoid compacting, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the french rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. While the burgers are cooking, wrap sliced ham and sliced salami into individual foil packets and place on grill after the burgers are flipped the first time. Meanwhile, split the rolls. Dip a basting brush in olive salad to coat the brush with olive oil, brush lightly on top and bottom cut sides. When ready, remove patties and foil packets from grill and place prepared rolls on grill, oil side down, to toast lightly. To assemble the burgers, spread 2 tablespoons of olive salad on the bottom of the rolls. On each roll bottom, place a hamburger patty, 2 slices of warmed salami, 1 slice of warmed ham, 1 slice of provolone, 1 slice of mozzarella cheese, and add one more Tablespoon of olive salad on top of the cheese. Add the roll tops and serve.