Muffaletta sandwich with olives

Ingredients:

• 1 round loaf of Italian bread (25 cm)
• 1 cup mixed pitted olives, coarsely chopped
• 1/4 cup olive oil
• 0.5 cups pickled vegetables, such as giardiniera, chopped
• 1/4 cup chopped baked sweet peppers
• 2 tbsp. l. chopped parsley
• 2 tablespoons red wine vinegar
• 2 cloves garlic, crushed
• 1 teaspoon Italian seasoning
• 220 g thin slices of salami
• 220 g thin slices of provolone
• 220 g thin slices of capicola
• 220 g thin slices of smoked mozzarella
• 220 g thin slices of mortadella

Preparation:

1. Cut the loaf of bread in half horizontally. Scoop out some of the crumb and set aside for another use.
2. In a bowl, mix olives, olive oil, pickled vegetables, red pepper, parsley, vinegar, garlic, and Italian seasoning. Spread half of the olive tapenade on the bottom half of the bread.
3. Layer the salami, provolone, capicola, mozzarella, mortadella, and remaining tapenade. Top with the top half of the bread and wrap the loaf in plastic wrap. Place a cast-iron skillet on top and leave the muffaletta under pressure for 1 hour.
4. To make cutting easier, pierce the muffaletta with wooden skewers in four places and cut into 8 equal triangles. You can stuff the roll with deli meats and bake it - Muffaletta Roll.