Muffuletta Sandwich - cooking recipe

Ingredients

Sandwich
1 loaf Italian bread (8-10 inch round)
1/2 lb thinly sliced genoa salami
1/3 lb thinly sliced provolone cheese
1/4 lb thinly sliced deli smoked ham
Olive Salad(can use a jar of your favorite brand or make it yourself )
1 anchovy fillet, mashed (or equivalent amount anchovy paste)
1 clove garlic, crushed
1/3 cup olive oil
1/2 cup chopped pimento-stuffed green olives
1/2 cup chopped ripe olives (black)
1/2 cup pickled vegetables (giardiniera)
2 tablespoons chopped parsley
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes

Preparation

If using home made olive salad, make it by mixing all ingredients together.
Cover and refrigerate at least 8 hours before assembling sandwich.
Cut bread in half horizontally.
Remove about 1/2 inch of soft white bread from top layer of each half to make room for the filling, starting about 1/2 from sides.
Drain olive salad, reserving liquid.
Brush some of the liquid over cut sides of bread and toast under broiler until just lightly browned.
Brush a little more liquid on toasted sides and layer salami, 1/2 of the olive salad, the cheese, ham and remaining olive salad on bottom half of bread.
Cover with top half of bread and secure with a couple of tooth picks.
Place back in oven for a few minutes to heat all ingredients.
The cheese should just be warm and starting to get soft, but not runny.
Cut into 4 quarters and serve with plenty of napkins.