Muffaletta Sandwich
(6 servings)

3 large Garlic cloves, crushed
1 c Chopped green olives stuffed with pimientos
1 c Pitted and chopped "black-ripe" olives or Calamatas
1/2 c Roasted sweet red peppers, chopped
1 c Olive oil
3 tb Chopped fresh parsley
2 tb White wine vinegar
1/3 lb Salami
1/2 lb Provolone Cheese
1/2 lb Mild Cheese
1/3 lb Mortadella Cheese
1/3 lb Prosciutto

The roasted red peppers are Italian-style, available at many Italian delis. When you're ready for a sandwich the next day, assemble the following:

One loaf fresh Italian bread (one big round for a monster, individual hero (grinder, sub,...) loaves will do fine for smaller sandwiches)
Cut the loaf (loaves) in half, and scoop out a little of the inside to make some room. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).