Ingredients
1/2 cup finely chopped celery1/2 cup sliced pimiento-stuffed olives, drained1/2 cup sliced ripe olives, drained1/2 cup giardiniera1/3 cup finely chopped onion1/3 cup olive oil1/4 cup finely chopped green onions1/4 cup minced fresh parsley3 tablespoons lemon juice1 teaspoon dried oregano1 garlic clove, minced1/8 teaspoon pepper1 round loaf (24 ounces) unsliced Italian bread1/4 pound thinly sliced hard salami1/4 pound provolone cheese1/4 pound thinly sliced deli ham
Preparation
In a large bowl, combine first 12 ingredients. Cover and refrigerate at least 8 hours. Drain, reserving 2 tablespoons liquid.
Cut loaf of bread in half horizontally; hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Brush cut sides of bread with reserved liquid. Layer bottom of bread shell with salami, half the olive mixture, cheese, remaining olive mixture and ham. Replace bread top. Cut into wedges to serve.
