Muffuletta Sandwich

Ingredients

• 1 loaf bread italian (round 10 inch loaf)
• 1 tablespoon capers 
• 0.1 cup celery thinly sliced
• 0.3 lb swiss cheese sliced thin
• 1.5 cups olive oil extra virgin 
• 1 clove garlic fresh thinly sliced
• 1.5 cups olive green pitted
• 1 tablespoon spring onion thinly sliced
• 4 servings pepper fresh to taste
• 0.3 lb ham sliced thin
• 0.5 cup kalamata olives black pitted
• 0.3 lb mortadella sliced thin
• 2 teaspoons oregano dried
• 1 tablespoon flat parsley italian finely chopped
• 1 cup savory vegetable 
• 1 cup savory vegetable 
• 0.3 lb provolone cheese sliced thin
• 1 teaspoon pepper red crushed
• 3 tablespoons red wine vinegar 
• 0.3 cup roasted peppers red
• 0.3 lb genoa salami hard sliced thin

Equipment

• bowl
• plastic wrap
• cutting board
• funnel

Directions

1. To Make the SANDWICH.Split a muffoletta loaf or a round loaf of Italian bread horizontally.
2. Remove some of the center soft bread.
3. Spread each half with equal parts of olive salad/oil.
4. 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.
5. 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.
6. Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped.
7. Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.