The Tailgater

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


6.oz Good bulk Italian sausage
2.oz sliced provolone
3/4 oz. sliced pepperoni
1 oz. unsalted butter
1 1/2 oz. saute mushrooms
1 1/2 oz. roasted red peppers
1/5 oz. dried oregano
2 oz. good marinara sauce
1 4in. round tomato faccacia bread
1/3 oz. good garlic bread spread
1 1/5 oz. sliced mozzarella
1/5 oz. grated Parmesan



1. Form bulk sausage into 2-3oz. round burgers then place sliced provolone and pepperoni on top of one burger take the second burger place it on top if the first. Pinch the 2 burgers together to form one burger with the meat and cheese stuffied in the middle. 2 Place burger on grill over medium heat cook until temperature reaches 160 in the center of the meat 3. Melt butter in saute pan add mushrooms and dried oregano until mushrooms are soft than add peppers and marinara sauce place to the side to keep warm. 4. Slice tomato faccacia in half spread garlic spread on both sides than toast on grill face down until golden brown. 5. When burger is done place on the bottom half of the faccacia bread then top the burger with the mushroom, pepper and marinara mix. Cover the mix with the Mozzaella slices and parm cheese top with second half of faccacia and serve.