Muffaletta

This is a great sandwich made popular in New Orleans. It can be made early in the day and then enjoyed while watching that big game, which we did this past Sunday. It's traditionally made on a round loaf of Italian or sourdough bread, but I think it's easier to use a rectangular loaf of ciabatta sliced the long way . The most labor intensive part of this recipe is chopping up the olive salad ingredients.  I thought of using the food processor but was worried I'd end up chopping everything too fine.

For the olive salad, combine the following and refrigerate for an hour or so:
1  1/2 cups kalamata olives, chopped fine
1  1/2 cups green olives, chopped fine ( pimiento stuffed are fine)
1 cup giardiniere, chopped fine (pickled mixture of peppers, carrots, cauliflower, etc)
1 Tbl chopped capers in brine
2 cloves finely minced garlic
1/4 tsp crushed red pepper flakes
1/4 tsp Italian seasoning
1/2 cup finely chopped red onion
1/2 cup extra virgin olive oil
1/2 cup chopped parsley

To assemble the sandwich:
Slice the ciabatta the long way and brush the cut sides with olive oil and sprinkle with a little Italian seasoning. Start layering salami, ham, and provolone cheese on the bottom side of the bread, finishing with a thick layering of the olive salad ( or sprinkle the olive salad between each layer of meat and cheese-No Rules!)
Place the top of the loaf on the sandwich, wrap the entirety in plastic wrap, and place in the fridge with some weight on it. Let the flavors mingle together a couple of hours before serving.
Note: This is traditionally served cold, but I like to warm my slice in the microwave for about 30 seconds.