New Orleans Muffaletta Sandwich - cooking recipe

Ingredients

1 1/2 c. sliced mushrooms
1/2 c. each: chopped pimento-stuffed green olives, black olives and pickled mixed vegetables (I use mild)
1/4 c. minced fresh parsley
1 clove garlic, minced
1/3 c. olive oil
2 Tbsp. fresh lemon juice
1 tsp. dried oregano
1/4 tsp. freshly ground pepper
1 (12-inch) long loaf Italian bread
4 oz. each: sliced Genoa salami, Provolone cheese, baked ham, tomato and chopped lettuce

Preparation

Be careful in your selection; do not choose one too young, and take only such varieties as have been raised in a good and moral atmosphere.
When once decided upon and is selected, let that question remain forever settled, and give your time and thought to domestic use.
Some insist on keeping them in hot water.
But even poor varieties may be made sweet and tender and good by garnishing with patience well sweetened with smiles; then wrap them in the mantle of charity.
Keep warm with a steady fire of domestic devotion and serve with peaches and cream.
When thus prepared they will keep for years.