1 lg. round loaf of a sourdough type French or Italian bread
1 c. black olives (the pungent wrinkled kind)
1 c. green olives
6 oz. jar whole pimentos
3 anchovies (or anchovy paste)
3 lg. cloves garlic
3/4 c. artichoke hearts

Coarsely chop all the above ingredients (not the bread). Add 2 tablespoons olive oil, salt, pepper, basil, fennel, parsley to taste.

Next, cut off top or crown of the bread and hollow it out, leaving just enough to have a base and "walls". Next, pat in 1/2 the filling in the bottom of the bread and press it down good. Next, layer all the way to the top with alternating thinly sliced: Copacola ham, Mozzarello, Prociatto, and sharp Provalone. Remember to press down as you layer. Now add the remaining filling and put the crown back on. Wrap completely in foil. Weight down with something heavy and refrigerate overnight. Slice it like a cake for sandwiches. Um! Um! good! This recipe was given to me by "Aunt Rodie" Berry.