1 lg. round loaf sourdough (unsliced) bread
1/3 lb. hard salami, sliced thin
1/3 lb. ham, sliced thin
1/3 lb. Provolone, sliced thin

OLIVE SALAD:

Make this a day ahead:

2/3 cup chopped green olives
2/3 cup chopped black olives
1/3 cup chopped pimento
3 cloves garlic, minced
1 anchovy fillet, mashed
1 tbsp. capers
1/3 cup finely chopped parsley
1 tsp. oregano
1/4 tsp. pepper
1/2 cup olive oil

Mix all ingredients for olive salad, cover and marinate at least 12 hours. Next day you can begin making the sandwich; slice round loaf horizontally - scoop out 1-inch of soft bread middle from the top and the bottom. Brush bottom of loaf with olive oil. Layer cold cuts and cheese, top with olive salad and press top and bottom together, put back in bread sack and tie shut.

Refrigerate overnight and put a heavy weight on top, so the loaf will be condensed.