Muffuletta Sandwich

• 1 cup sliced marinated artichoke hearts
• 1/2 cup shredded carrot
• 1/2 cup shredded inner stalks celery
• 1/2 cup finely chopped pitted green olives
• 1/2 cup finely chopped roasted red peppers
• 1/2 cup seeded, finely chopped pickled Tuscan peperoncini
• 1/2 cup pitted chopped kalamata olives
• 1/2 cup sliced pickled cocktail onions
• 1/4 cup drained tiny capers in brine
• 2 tablespoons red-wine vinegar
• 3 anchovy fillets, chopped
• 2 teaspoons dried oregano
• 1/4 teaspoon peperoncino flakes
• 16-ounce container giardiniera (assorted pickled vegetables), drained and chopped
• 1 cup sliced marinated artichoke hearts
• 1/2 cup finely chopped pitted green olives
• 1/2 cup pitted chopped kalamata olives
• 1/4 cup drained tiny capers in brine
• 2 tablespoons extra-virgin olive oil
• 3 anchovy fillets, chopped
• 2 teaspoons dried oregano
• 1/4 teaspoon peperoncino flakes
• 8- inch round muffuletta bread, split open
• 2 ounces provolone, sliced
• 2 ounces deli ham, sliced
• 2 ounces capicola, sliced
• 2 ounces mortadella, sliced
• 2 ounces low-moisture mozzarella, sliced
• 2 ounces Genoa salami, sliced

1. To prepare either version of the olive salad, mix all the ingredients in a bowl. Cover, and refrigerate several hours or overnight, to let the flavors develop. This makes more salad than you need for one 8-inch sandwich. Extra olive salad will keep for a week or more and can be used in salads, sandwiches, etc.
2. Lay the bottom of the muffuletta bread on a work surface, cut side up. Layer half of the cheeses and meats on the bread, then spread with 1/2 cup of the olive salad. Top with the remaining meats and cheeses.Finish with another 1/2 cup olive salad. Place top of bread on olive salad, and press down. Cut into four wedges.

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Taken from www.epicurious.com/recipes/food/views/muffuletta-sandwich-369030 (may not work)