Muffuletta Sandwich (New Orleans Italian Olive Salad Sandwich)

Drain 100 g green olives and 80 g black olives thoroughly, chop them finely, and combine them with 2 tablespoons olive oil. The mixture should be moist enough to soak into the loaf but not so loose that oil collects at the bottom. Split 1 round loaf horizontally with a serrated knife, then pull out only a little of the soft crumb to make room for the filling while keeping the crust intact. Spread the olive salad all the way to the edges of both cut faces so every wedge receives some of it. Arrange 120 g each of salami, ham, and mortadella in flat, even layers, unfolding slices instead of allowing a thick stack to form in one place. Add 120 g provolone across the meat, close the loaf, and press lightly with your palm to settle the filling before wrapping. Enclose the sandwich tightly in plastic wrap and place a weight on it for at least 20 minutes. During that rest, the bread absorbs the seasoned oil and the separate layers become compact enough to slice cleanly. It can also be chilled ahead to let the olive mixture permeate the loaf further. When ready to serve, remove the wrap and cut straight down with a serrated knife rather than sawing sideways, which helps keep the meat and cheese aligned inside each portion.