Muffaletta

For the olive salad:
1 gallon large pimento stuffed green olives, drained and chopped
1 quart jar pickled cauliflower, drained and chopped
2 small jars capers, drained
1 whole stalk celery, sliced diagonally
4 large carrots, peeled and thinly sliced diagonally
1 small jar celery seeds
1 small jar oregano
1 large head fresh garlic, peeled and minced
1 teaspoon freshly ground black pepper
1 jar pepperoncini, drained (small salad peppers) left whole
1 jar cocktail onions, drained

Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil. Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.


For the sandwich:
1 round loaf italian bread (muffaletta bread is basically just pizza dough, shaped into a flattened round a little thicker than a pizza and sliced in half) 
1/2 pound mortadella, thinly sliced
1/2 pound hard Genoa salami, thinly sliced
1/2 pound capicola, thinly sliced
1/2 pound Provolone cheese,sliced
1 cup olive salad with oil