Muffuletta

Directions

1. 1
   Combine first 9 ingredients in medium bowl.
2. 2
   Season and leave overnight for flavours to blend together.
3. 3
   Drain olive salad and reserve liquid.
4. 4
   Using long, serrated knife, but bread in half horizontally.
5. 5
   Remove doughy centers of each half, leaving a 1 inch thick shell.
6. 6
   Brush insides of bread shells with reserved liquid.
7. 7
   Press 1/2 of olive salad in bottom shell.
8. 8
   Layer salami, provolone and mortadella over the olives.
9. 9
   Press on remaining olive salad.
10. 10
    Cover with top round of bread and press down gently.
11. 11
    Wrap tightly in foil.
12. 12
    Cover with a tray or cutting board and place 3, 5 lb weights (various large cans) and refrigerate atleast 30 minutes.
13. 13
    (can be prepared up to 6 hours ahead this is great picnic fare).
14. 14
    Cut into 6 wedges.
15. 15
    Pierce each with a long toothpick and serve.