Muffuletta

This New Orleans classic needs time to rest after assembly — the olive salad's oil needs to soak into the bread for the sandwich to taste like it's supposed to.

Instructions

1. 1

   In a bowl, combine the green olives, Kalamata olives, giardiniera, capers, and garlic.

2. 2

   Add the olive oil, red wine vinegar, and oregano, and stir well to combine. Let the olive salad sit for at least 30 minutes at room temperature to let the flavors meld (or make it up to a few days ahead and refrigerate).

3. 3

   Slice the round loaf horizontally in half.

4. 4

   Spoon about half the olive salad, including plenty of its oil, evenly over the cut side of the bottom half, letting it soak in.

5. 5

   Layer the salami, mortadella, ham, and provolone evenly over the olive salad.

6. 6

   Spoon the remaining olive salad and its oil over the cut side of the top half of the bread.

7. 7

   Close the sandwich, pressing down firmly.

8. 8

   Wrap the entire sandwich tightly in plastic wrap and let it rest at room temperature for at least 2 hours (or refrigerate overnight) with a heavy object or cutting board on top to press it — this resting time is essential, since it lets the olive oil soak into the bread, which is the entire point of a muffuletta.

9. 9

   Unwrap, cut into wedges, and serve at room temperature.