Classic Muffuletta Sandwich

Ingredients

For the olive salad

• 125 mL (1/2 cup) chopped pimiento-stuffed green olives
• 125 mL (1/2 cup) chopped Italian-style marinated vegetables (giardiniera, or Calabrese antipasto)
• 60 mL (1/4 cup) chopped pitted oil-packed black (Kalamata) olives
• 60 mL (1/4 cup) olive oil
• 60 mL (1/4 cup) chopped oil-packed roasted red peppers
• 60 mL (1/4 cup) minced flat-leaf parsley
• 30 mL (2 tbsp) red wine vinegar
• 30 mL (2 tbsp) capers
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 mL (1/2 tsp) dried oregano
• 1 mL (1/4 tsp) red pepper flakes (omit if using antipasto calabrese)

To assemble

• 1 ciabatta loaf, medium-sized (about 22 cm in diameter), or another type of soft-crusted white loaf bread
• 1 package (160 g) Saputo Swiss cheese slices
• 1 package (200 g) Saputo Lite Sliced Mozzarellissima cheese slices
• 110 g capicola (mild or hot)
• 110 g mortadella
• 110 g sliced dry Italian salami (such as Soppressata or Genoa)