The deli meats and cheeses that go into this jumbo sandwich sometimes vary, but it's generally made in a round loaf, dressed with an olive relish, and cut into wedges to serve.
Mix olives, tomato, celery and garlic in bowl. Whisk oil, vinegar, seasoning, salt and pepper in another bowl. Add to olive mixture. Refrigerate at least 1 hour.
Spoon 1 cup olive mixture over bottom half of bread. Layer on salami, provolone, ham and mozzarella. Top with remaining olive mixture. Cover with bread top. Wrap loaf in plastic; place on baking sheet. Weight with heavy pot. Let stand at room temperature 1 hour. Cut in 8 wedges. Makes 8 sandwiches.