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Santorini Subs

Santorini Subs

Wine Varietal:

Ingredients

  • Burgers
  • 2 Pounds. ground lamb
  • 1 lb. ground beef (75%/25%)
  • 2/3 Cup chopped sun dried tomatoes
  • packed in olive oil
  • 8 ounce block of feta cheese, cut into small cubes
  • 1 tablespoon
  • whole grain mustard
  • 1/3 Cup mint jelly
  • 1 teaspoon fresh lemon juice
  • Kalamata spread
  • 1/4 Cup finely chopped Kalamata olives
  • 2 tablepoons chopped parsley
  • 1 tablespoon chopped mint
  • 2 Teaspoons lemon zest
  • 2 tablespoons extra virgin olive oil
  • Artichoke aioli
  • 7 ounces thick, full fat (5%) Greek yougurt
  • 1/4 Cup mayonnaise
  • 1 teaspoon lemon zest
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon freshly grated garlic
  • 1/2 teaspoon coarse garlic salt with parsley
  • 1 Cup chopped baby artichoke hearts
  • 3 (12″ long) premium deli style sub rolls
  • 1/4 Cup olive oil
  • 1 teaspoon coarse garlic salt with parsley
  • vine ripened tomatoes
  • butter lettuce

Instructions

  • Gently mix together the lamb, beef, sun dried tomatoes and feta.
  • Roll the mixture into 12 meatballs and then flatten them to patties that are about 3 1/2″ – 4″ wide.
  • Whisk together the mustard, mint jelly and lemon juice.
  • Baste the burgers with the jelly mixture while grilling over medium high heat until desired internal temperature has been reached.
  • My preference is to pull them at about 145 degrees (medium rare) and let them rest for 5 minutes to finish cooking.
  • Mix together the ingredients for the Kalamata spread and the ingredients for the artichoke aioli.
  • Slice the sub rolls lengthwise and brush the cut sides with the olive oil that has been mixed with the garlic salt.
  • Grill the rolls until they are crisped and golden brown.
  • To assemble the burgers, thinly spread the bottom slice of the roll with the Kalamata spread.
  • Top each roll with four of the burgers and then top the burgers with the artichoke aioli.
  • Slice enough tomatoes and tear enough butter lettuce to top each burger patty.
  • Allow a 6 inch sub with two patties per serving.
  • Serves 6
A fall favorite. Mac and Cheese That Really Brings Home the Bacon

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