New Orleans Muffaletta

1 jar pimento-stuffed olives; 4 1/2/ oz.) drained
1 lg tomato; seeded & chopped
1 rib celery; diced
2 cloves garlic; finely chopped
1 tb red-wine vinegar
1/2 tsp Italian seasoning
1/4 tsp salt
1/8 tsp black pepper
1/3 c olive oil
1 md size round Italian bread cut horizonally in half
1/4 lb genoa salami,
provolone cheese,
spicy Italian ham,
and mozzarella cheese

Mix olives, tomato, celery and garlic in bowl. Whisk vinegar, seasoning, salt, pepper & oil in another bowl. Add to olive mixture. Refrigerate at least 1 hour. Spoon 1 cup olive mixture over botton half of bread. Layer salami, provolone, ham and mozzarella. Top with bread top. Wrap loaf in plastic wrap; place on a baking sheet. Weight load with heavy pot. Let stand at room temp. 1 hour. Cut into 8 wedges.