New Orleans Muffuletta Sandwich on Crusty Italian Bread

Ingredients -

Muffaletta dressing:
1/2 cup Green Olives pitted and chopped 
1/2 cup Black Olives pitted and chopped 
1/2 cup Red Bell Peppers‐roasted peeled, seeded, chopped 
1/2 cup Green Bell Peppers‐roasted peeled, seeded, chopped
6 pieces Anchovy Fillets minced 
4 pieces Garlic Cloves minced 
2 tbsp Capers rinsed and mashed 
1/2 cup Extra Virgin Olive Oil 
1/2 cup Lemon Juice 
4 tsbp Italian Parsley chopped 
2 tbsp Fresh Oregano chopped 
Sandwich:
6 pieces Country Bread Round halved horizontally 
1 piece Romaine Lettuce Leaves washed and dried 
1 cup Arugula Leaves washed and dried 
5 pieces Tomatoes thinly sliced 
6 pieces Mortadella thinly sliced
6 pieces Provolone Cheese thinly sliced 
6 pieces Salami thinly sliced 
6 pieces Cappicolo thinly sliced 
Salt to taste
Pepper to taste

Procedure -

Mix the olives with the red and green peppers, anchovies, garlic, capers, olive oil, lemon juice, parsley and oregano. Season with salt and pepper. Cover and refrigerate overnight. Remove some of the soft crumbs from the interior of each half of the bread forming a hollow hold the olive mixture. Drain the olive mixture, reserving the liquid. Brush each half of the bread generously with the liquid. Divide the olive mixture between the two halves of the bread, filling the hollows. Top one half of the bread with 1/2 the romaine, 1/2 arugula, 1/2 tomatoes, all the mortadella, ham, cheese and salami, the remaining tomatoes, arugula and romaine. Carefully sandwich with the second side of the bread, crust side up. Enclose the sandwich in plastic wrap. Place it on a baking sheet. Top with another baking sheet to press the sandwich together. Refrigerate at least 20 minutes.