Make a salad of the following ingredients. This mixture should chill overnight.

1 1/2 c. chopped pimento stuffed olives
1 c. chopped black olives
2/3 c. olive oil
1/3 c. chopped parsley
4 oz. jar pimentos, drained and chopped
2 tbsp. capers
1 tbsp. minced garlic
1 tsp. dry oregano
Pepper to taste

Drain salad and reserve dressing. Split a 9 inch round loaf of Italian bread. Remove the dough center from the top and bottom shells, leaving each shell at least 1/2 inch thick. Brush the insides of the shells generously with some of the reserved dressing and mound half the salad in the bottom shell, pressing it firmly.

Divide 1/4 pound each of genoa salami, provalone and mortadella; all sliced thin, in alternating layers, ending with a layer of mortadella over the salad.

Mound the remaining salad over the mortadella, leaving a 3/4 inch rim and cover the salad with the top shell. Wrap the sandwich in foil and chill it weighted with a 3 to 5 pound weight, for at least 3 hours. Just before serving cut into wedges.

Serves 4 for lunch or 8 as an appetizer.