Castella Imports

Muffaletta Sandwich


1 cup sliced Marinated Artichoke Hearts
1/2 cup shredded or chopped stalks celery
1 tablespoon minced celery
1/2 cup Roasted Red Peppers (Chopped)
2 tablespoons Castella Capers, rinsed, dried, and roughly chopped
2 tablespoons Castella Muffaletta Mix
1/2 cup Castella Kalamata Olives Pitted - Chopped
1/2 cup finely chopped Castella Green Pitted Olives
1/2 cup sliced cocktail onions
3 tablespoons Aegean Extra Virgin Olive Oil
1 tablespoon Castella Balsamic Vinegar
Castella Salt & Pepper
Red onion slices

1 crusty bread loaf
4 ounces salami, thinly sliced
4 ounces capicola, thinly sliced
4 ounces mortadella, thinly sliced
4 ounces provolone cheese, thinly sliced


  1. Combine, artichokes, celery, peppers, capers, Muffaletta Mix, onions and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper.
  2. Tear out some of the doughy insides of the bread if it’s especially thick, and lay bread slices down face up on cutting board. Spoon olive mixture on both top and bottom halves. Layer meat, cheese and lettuce onto bottom half, then top with top half. Cut into quarters and serve immediately, or for better flavor, wrap in plastic and allow bread to soak up juices for one hour before serving.