Step 1

Mix together the olives, giardiniera, roasted red peppers, shallot, garlic, olive oil, vinegar, basil and oregano in large bowl.

Step 2

Slice the loaf of bread in half lengthwise and scoop out part of the interior to make room for the olive-pepper salad. Save the scooped out bread for another use if you’d like.

Step 3

Lay the bread slices down with the insides facing up.

Step 4

Spread the olive tapenade mixture evenly over the bread slices.

Step 5

Layer the bottom slice with capicola, mortadella, salami and provolone cheese.

Step 6

Top with the other half of bread.

Step 7

Wrap the entire muffaletta sandwich with plastic wrap and set a pan or other weight over the top of the sandwich to lightly press it down. This will let the bread soak up some of the tapenade juices and build a lot of flavor. Set aside for 1 hour.

Step 8

Unwrap the sandwich, slice it into 8 triangular pieces and serve.