New Orleans Muffuletta

Ingredients

• 1 round Italian loaf (about 9 inches)
• 4 oz salami, thinly sliced
• 4 oz mortadella or ham, thinly sliced
• 4 oz provolone, sliced
• 1 cup mixed olives, chopped
• ½ cup giardiniera, chopped
• 2 tbsp capers
• 1 clove garlic, grated
• ½ tsp dried oregano
• ⅓ cup olive oil
• 2 tbsp red wine vinegar

Method

1. Stir the olives, giardiniera, capers, garlic, oregano, oil, and vinegar into a rough, briny salad. It improves by the hour, so make it first — or yesterday.
2. Split the loaf and pull out a little of the crumb from each half to make room for the good stuff.
3. Spoon olive salad and its oil onto both cut faces, then layer the meats and provolone on the bottom half.
4. Cap, wrap tightly in plastic or parchment, and press under a heavy skillet for 30 minutes — pressing marries the layers and it's non-negotiable.
5. Cut into fat wedges and serve at room temperature, napkins mandatory.