One 12-ounce loaf Italian bread, about 16-inches long
1 1/2 cups pitted mixed olives, drained
3/4 cup prepared giardiniera, drained
1/2 cup roasted red bell peppers, drained and roughly chopped
1/4 cup extra-virgin olive oil
2 tablespoons capers in brine, drained
2 tablespoons red wine vinegar
8 ounces sliced provolone cheese
6 ounces sliced mortadella
6 ounces sliced salami
6 ounces sliced ham
Slice the loaf in half lengthwise and hollow out the bottom half, leaving a 1/2-inch border on all sides. Save the bread filling for another (like bread crumbs).
Add the olives, giardiniera, peppers, oil, capers and vinegar to a food processor and pulse until the texture is similar to a chunky relish.
Layer the bottom half of bread with half of the cheese, then spread half of the olive mixture on top of the cheese. Top with the mortadella, salami, ham and the remaining cheese. Spread the remaining olive mixture on to the top half of the bread. Close the sandwich and wrap it tightly in plastic wrap. The sandwich can be made and refrigerated the night before. Pack it on the bottom of your cooler and let the weight of the other food press and flatten the sandwich.
When you are ready to serve, cut in to 6 even pieces.