Muffaletta with Olive Salad (Frugal Gourmet)
rec.food.cooking/Paul McGhee

Here's a recipe from Jeff Smith's 1980s Frugal Gourmet show on sandwiches. Every chef in New Orleans makes a different version of this.

3 large garlic cloves, crushed.
1 cup chopped green olives (with pimento stuffing).
1 cup pitted and chopped good black olives.
1/2 cup roasted sweet red pepper, cut into small pieces.
1 cup olive oil. Extra virgin, for sure.
3 Tbsp chopped parsley
2 Tbsp white wine vinegar.

Mix all and let stand at room temperature overnight. The chopped,
roasted red peppers can be purchased in a jar, but it's easy to make
them. Cut up a pepper, toss with a little olive oil in an oven-proof
dish, roast for 20 minutes in a medium (350 F) oven.

For a large sandwich (serves 6), the rest of the recipe is:

1/3 lb salami, sliced thin.
1/2 lb provolone, sliced thin.
1/2 lb Havarti or other mild cheese, sliced thin.
1/3 lb mortadella.

Layer on a sliced, scooped out large round Italian loaf. Drizzle the olive oil from the salad into the bread, add the salad and cut into wedges.

This is an "ingredients" dish. Visit an Italian market for oil-cured olives, the salami (Genoa is good) and the mortadella. …fresh-baked bread is a must.