A classic sandwich with Italian roots originating from New Orleans: Muffaletta Sandwich. Crunchy marinated olive mix and thin slices of ham, salami, and provolone cheese. With a freshly baked Italian-style bread soaked in the olive oil and other flavors from marinated olives.
To make olive salad, combine olives, green and red peppers, pickled vegetables, capers, pepperoncini, and olive oil in a food processor. Process until finely chopped but still coarse and crunchy, just like you see on my photos.
Slice the loaf of bread in half length-wise (optionally, you can remove a little bit of the insides of the bread to make room for the olive mix). Or, if you’re using sandwich buns, slice each bun in half.
Spread about 1/3 cup of the olive mix on the bottom and top pieces of bread, spreading the mixture to saturate the bread with oil. Layer the bottom bread with the slices of salami, ham, cheese, and remaining olive mix to taste. Top with the top piece of bread.
Cut this stuffed loaf of bread into 4 or 6 sandwiches (depending on your appetite). Serve immediately, or, alternatively, wrap each sandwich tightly in paper or plastic wrap and let sandwiches sit for about 30 minutes to let the oil soak into the bread. Unwrap and serve!