Ingredients
1 cup pimiento-stuffed olives, chopped3/4 cup olive oil1 celery rib, finely chopped1/2 cup sliced pepperoncini, chopped1/2 cup pitted Greek olives, chopped1/4 cup cocktail onions, drained and chopped1/4 cup red wine vinegar2 tablespoons capers, drained3 garlic cloves, minced1 teaspoon dried oregano1 teaspoon dried basil3/4 teaspoon pepper1/2 teaspoon kosher salt1/2 teaspoon celery seed1 round loaf (1 pound) unsliced Italian bread1/2 pound thinly sliced Genoa salami1/2 pound thinly sliced deli ham1/2 pound sliced mortadella1/2 pound sliced Swiss cheese1/2 pound sliced provolone cheese
Preparation
In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours.
Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.
