Muffalata

MUFFALATA SANDWICH LOAF

1 lg. round loaf sourdough (unsliced) bread1/3 lb. hard salami, sliced thin1/3 lb. ham, sliced thin1/3 lb. Provolone, sliced thin
OLIVE SALAD:
Make this a day ahead:
2/3 c. chopped green olives2/3 c. chopped black olives1/3 c. chopped pimento3 cloves garlic, minced1 anchovy fillet, mashed1 tbsp. capers1/3 c. finely chopped parsley1 tsp. oregano1/4 tsp. pepper1/2 c. olive oil
Mix all ingredients for olive salad, cover and marinate at least 12 hours. Next day you can begin making the sandwich; slice round loaf horizontally - scoop out 1 inch of soft bread middle from the top and the bottom. Brush bottom of loaf with olive oil. Layer cold cuts and cheese, top with olive salad and press top and bottom together, put back in bread sack and tie shut.
Refrigerate overnight and put a heavy weight on top, so the loaf will be condensed. Just like one of those deli sandwiches you buy and it is so good. Don't let all the work discourage you; it is a good sandwich!!