Muffuletta Sandwich (New Orleans Italian Olive Salad Sandwich)

Finely chop 100 g green olives and 80 g black olives after draining them well.

Mix with 2 tablespoons olive oil until the salad looks glossy and moist, but not so wet that oil pools underneath.

Split the round loaf horizontally with a serrated knife.

Pull out only a little of the soft crumb to make room for the filling, keeping the crust intact so the sandwich can hold its shape.

Spread the olive salad evenly over both cut sides of the bread, reaching the edges.

This helps the oil soak into the loaf during pressing and prevents dry bites near the outside.

Layer 120 g each of salami, ham, and mortadella in even, flat layers.

Spread folded slices across the loaf instead of stacking them in one spot so the sandwich presses evenly.

Arrange 120 g provolone evenly over the meats, then close the loaf with the top half.

Press lightly with your palm to settle the layers and tuck in any filling before wrapping.

Wrap the sandwich tightly in plastic wrap and press it for at least 20 minutes, or chill it longer for deeper flavor.

When the bread feels moist and the layers hold together, slice with firm downward pressure and serve.