Start by finely chopping the green and black olives, capers, garlic, and any pickled vegetables of your choice. In a bowl, combine these ingredients with olive oil and vinegar. Mix well and cover the bowl with plastic wrap, allowing it to marinate in the refrigerator for at least 12 hours.

Once your olive salad is ready, take a sesame-seeded Muffuletta bread and slice it in half horizontally using a serrated knife. Set the top half aside.

Layer generous slices of salami, ham, and mortadella onto the bottom half of the bread, ensuring every bite is packed with flavor.

Layer provolone and mozzarella cheese slices over the meats, covering them entirely.

Spoon the marinated olive salad generously over the layered cheeses and meats, distributing it evenly.

Place the top half of the Muffuletta bread over the olive salad and press down gently to combine the flavors.

Wrap the sandwich tightly in plastic wrap or parchment paper and let it rest at room temperature for a couple of hours or ideally overnight in the fridge.

Unwrap the sandwich, slice it into wedges or halves, and serve at room temperature.