Slab Muffuletta

• 1 sheet pan focaccia (see note)
• 6 tablespoons finely chopped castelvetrano olives (or other green olives)
• 6 tablespoons finely chopped oil-cured black olives (or other black olives)
• 6 tablespoons finely chopped roasted bell peppers
• 3 stalks celery, roughly chopped, plus any leaves that might be attached
• 3 tablespoons drained capers
• 3/4 cup flat-leaf parsley, roughly chopped
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons dried oregano
• Kosher salt, to taste
• 1 pound sliced capicola
• 1 pound sliced soppressata
• 1 pound sliced mortadella
• 1 pound sliced provolone

1. Make the olive spread. Combine the olives, roasted peppers, celery, capers, parsley, olive oil, vinegar, and oregano in a bowl. Season with salt to taste.
2. Build the muffaletta. Cut the focaccia in half (so you have two 9 x 13 pieces). Now halve each piece horizontally-a big serrated knife and a slow, sawing motion works best here. Flip the 4 pieces over, so the fluffy interior is facing up. Spread the olive mixture evenly over each. On 1 bottom piece, layer half the meat and cheese in this order: capicola, soppressata, mortadella, provolone. Repeat with the other bottom piece. Cap both with the remaining 2 pieces.
3. Wrap each sandwich tightly in plastic or foil. Place onto a sheet pan and top with another sheet pan. Load up the top sheet pan with some cans or jars. Weigh down for at least 1 hour (at room temperature) or up to 12 hours (in the fridge).
4. When ready to serve, cut each half into 8 to 16 pieces (so, 16 to 32 total) and arrange together to reflect the original, slab focaccia shape.

castelvetrano olives, oilcured black olives, roasted bell peppers, stalks celery, capers, flatleaf parsley, extravirgin olive oil, red wine vinegar, oregano, kosher salt, capicola, soppressata, mortadella, provolone

Taken from food52.com/recipes/75457-slab-muffuletta (may not work)