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

1 1/2 c. chopped pimiento stuffed olives
1 c. chopped black olives
2/3 c. olive oil
1/3 c. chopped parsley
4 oz. jar pimientos, 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, Provolone and Mortadella, all sliced thinly, 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 sandwich in foil and chill it weighted with a 3-5 pound weight for at least 3 hours. Just before serving, cut into wedges. Serves 8 as an appetizer (or 4 for lunch).