Muffuletta Sandwich - cooking recipe

Ingredients

1 loaf muffuletta bread (round 10 inch loaf) or 1 loaf sesame topped Italian bread (round 10 inch loaf)
1/4 lb mortadella, thin sliced
1/4 lb cappicola ham, thin sliced
1/4 lb hard genoa salami, thin sliced
1/4 lb provolone cheese, thin sliced
1/4 lb or 1/4 lb emmenthaler cheese, thin sliced
olive salad (use 1 cup for sandwich)
1 1/2 cups green olives, Pitted
1/2 cup kalamata olives or 1/2 cup black olives, pitted
1 cup pickled vegetables
1 tablespoon capers
fresh garlic clove, thinly sliced
1/8 cup celery, thinly sliced
1 tablespoon Italian parsley, finely chopped
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
1/4 cup roasted red pepper
1 tablespoon green onion, thinly sliced
1 1/2 cups extra virgin olive oil
kosher salt, to taste, salt may not be necessary (optional)
fresh ground pepper, to taste

Preparation

To Make the SANDWICH.
Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread.
Spread each half with equal parts of olive salad/oil.
Place meats and cheeses evenly on bottom half and cover with top half of bread.
Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections.
To Make the OLIVE SALAD.
To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.
Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped.
Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.