Picnic muffuletta

Ingredients:

• 1 Italian bread (350 g), about 15 cm long.
• 1 1/2 cups mixed pitted olives, drained
• 3/4 cup prepared giardiniera, drained
• 1/2 cup roasted red bell pepper, peeled and coarsely chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons capers, drained
• 2 tablespoons red wine vinegar
• 220 g thinly sliced ​​provolone cheese
• 170 g thinly sliced ​​mortadella
• 170 g thinly sliced ​​salami
• 170 g thinly sliced ​​ham

Preparation:

1. Cut the loaf in half lengthwise and scoop out the crumb from the bottom half, leaving a 1 cm thick border on all sides. You can use the crumb to make breadcrumbs.
2. Combine olives, giardiniera, pepper, oil, capers and vinegar in a food processor and pulse until pureed.
3. Place half the cheese slices on the bottom half of the bread, then spread half the olive mixture on top of the cheese. Top with the mortadella, salami, ham, and remaining cheese. Spread the remaining olive mixture on the cut side of the top half of the bread.
4. Close the sandwich and wrap tightly in plastic wrap. The sandwich can be made the night before and refrigerated. When packing for a picnic, place the sandwich in the bottom of a cooler and stack the remaining ingredients on top to keep it in place. When ready to serve, cut the sandwich into 6 equal pieces.