Pairs well with:

Cabernet Sauvignon

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


8-1/2 ounces chopped black olives (2, 4.25 ounce tins)
2/3 cup chopped green salad olives with pimiento
1/2 cup chopped, stemmed mild Greek pepperonci
1/2 cup finely grated fresh carrot (about 1 medium)
1/2 cup finely minced or grated red onion
1 tablespoon crushed garlic
1 teaspoon dried Italian herb blend
1 teaspoon ground black pepper
1/4 cup mayonnaise or salad dressing
1 teaspoon Dijon mustard
2 pounds ground chuck
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1, 12 ounce tin Spam lunceon meat, cut into 12 slices
6 slices Provolone cheese, cut in half
6 slices Mozzerella cheese, cut in half
1/2 cup melted butter for buns
salad oil for grill rack
6 rectangular Hoagie rolls or soft French rolls, split.


(1) Combine first ten (10) ingredients (olive tappenade), cover and refrigerate.
(2) Gently mix seasoned salt and pepper into ground meat.
(3) Divide meat into six equal portions.
(4) Shape patties slightly larger than buns.
(5) Oil grill rack with salad oil.
(6) Preheat grill to medium-high heat
(7) Grill patties 4-5 minutes each side or until desired degree of doneness is achieved.
(8) Remove patties, top with Mozzarella cheese, cover and keep warm.
(9) Grill Spam slices 2-3 minutes each side.
(10) Remove Spam slices, top with Provolone cheese, cover and keep warm.
(11) Brush buns with butter and brown on grill.
(12) Spread tappenade evenly onto both halves of buns.
(13) Place warm patties on bottom half.
(14) Place warm Spam/cheese sections on cheese covered patties.
(15) Place top half of bun onto sandwich.
(16) Skewer with long toothpicks, cut in half at an angle.