Berkeley Bowl - Welcome
Locations and Hours
920 Heinz Avenue Berkeley, CA 94710 | Phone: 510.898.9555
2020 Oregon Street Berkeley, CA 94703 | Phone: 510.843.6929
Mon. - Sat. - 9:00 am to 8:00 pm | Sunday - 10:00 am to 7:00 pm

Sandwich Recipes from Berkeley Bowl

Mufuletta Sandwich

  • 1 cup cured black olives
  • 1 cup green cured olives
  • ½ cup marinated artichoke hearts drained
  • 1 red pepper diced
  • 4 ribs celery diced
  • 2 cloves minced garlic
  • 2 tbl chopped fresh basil
  • 2 tbl chopped fresh parsley
  • 2 tbl extra virgin olive oil
  • Salt and pepper to taste
  • 1 ea round boule sourdough bread
  • ¼ lb thin sliced genoa salami
  • 1/3 lb thinly sliced prosciutto
  • 1/3 lb thinly sliced capicolla
  • ½ pound mozzarella cheese sliced
  • ½ pound provolone cheese sliced


Place olives, artichokes and peppers in a food processor and pulse until roughly chopped and same size. Transfer to a bowl and add celery, garlic, herbs and olive oil. Toss to combine and let sit at room temp to marinate for at least one hour.
Cut a ½ in thick lid off the top of the bread and set aside. Pull out the interior crumb of the bread until there is about a ¼” left at the bottom.

Spread half the marinated vegetables evenly over the bottom of the bread. Layer the meats and cheeses on top of the marinated vegetables and top with the last of the vegetables. Replace the lid and wrap in aluminum foil tightly. Place a heavy weight, (#10 can), on top and refrigerate overnight.
Remove from the refrigerator and slice into 8 wedges. Serve at room temperature.

Proscuitto, Fontina, and Fig Panini

  • 4 sandwiches
  • 8 slices crusty thick Italian bread
  • 4 oz thinly sliced prosciutto
  • 5 oz shredded fontina cheese
  • ½ cup baby arugula
  • ½ cup fig preserves - recipe follows

Top each of 4 slices of bread with prosciutto, fontina, and arugula. Spread fig preserves on one side of each of the remaining slices of bread and top each sandwich. Coat the outside of sandwiches with olive oil, salt and pepper and grill on the panini press until golden brown and the cheese is melted. Cut in half and serve.

Fig preserves

  • Ingredients
  • 16 cups fresh figs
  • 1 tablespoon baking soda
  • 12 cups boiling water
  • 8 cups white sugar
  • 4 cups water
  • 1 lemon, sliced


In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.
Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.
Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.