110 g sliced dry Italian salami (such as Soppressata or Genoa)
In a mixing bowl, combine all the olive salad ingredients. Transfer to an airtight container and let the salad rest for at least an hour, or refrigerate overnight.
To assemble, slice the loaf in half. Spread half the olive salad over each half, pressing the salad onto the bread with the back of a spoon.
Over the bottom half, create layers of meats and cheeses, slightly overlapping the slices to fully cover the surface of the bread at each layer. Cover with the top half of the bread, then wrap the sandwich tightly in plastic wrap.
Let the sandwich sit at room temperature for 1 to 2 hours, turning it over halfway.
To serve, unwrap the sandwich and cut it into slices. The sandwich can also be refrigerated overnight. Return to room temperature an hour before serving.