Waiting For Bonaparte Muffaletta

• 1/2 cup Spanish pimento olives
• 1/2 cup pitted black olives, kalamatas work fine
• 4-6 cornichons
• 2 cloves garlic, peeled (see note below)
• 2 teaspoons dried Italian oregano
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon ground black pepper
• 1/4 pound thinly sliced capicola
• 1/4 pound thinly sliced premium cooked ham
• 1/4 pound sliced provolone cheese
• A little creole mustard

1. It's easy to make the olive salad in the bowl of a food processor using the olives, cornichons, garlic, oregano, olive oil, vinegar and black pepper. Give everything a few quick pulses. It should remain a bit chunky---somewhat more coarse than a tapenade (to which it's related).
2. Spoon the olive salad into a non-reactive bowl and cover with cling wrap. It should then go into the refrigerator to rest for 5 to 8 hours, and will keep well overnight and into the following day.
3. To assemble, use a sharp bread knife to divide the loaf into two halves horizontally like a giant hamburger bun. Smear some mustard on the bottom half and stack the ham, capicola, provolone, and scoop a generous helping of olive salad over. Cover with the top portion and divide into halves or quarters. Bring napkins.
4. Note to the cook: for the garlic I use a "garlic confit" that I learned from Thomas Keller's BOUCHON cookbook. That consists of about 40 cloves of peeled garlic covered in canola oil and "poached" for about forty minutes---a flame tamer is advised. Store the garlic and oil in a sealed container in the refrigerator until ready to use. After a few days the oil will be highly perfumed. I think the little Corsican would like that touch. It's handy to have on hand and you can add a little of the oil to the salad.
5. If you are a capable home baker you may want to make your own loaf. I've thought about substituting a fougasse.

spanish pimento, black olives, cornichons, garlic, italian oregano, extra virgin olive oil, red wine vinegar, ground black pepper, ham, provolone cheese, creole mustard

Taken from food52.com/recipes/1214-waiting-for-bonaparte-muffaletta (may not work)