muffuletta from New Orleans

It is 12 years ago that I visited New Orleans, and enjoyed this wonderful sandwich. I bought an apron with the recipe printed on it - here it is, not altered at all :

Olive salad :

2/3 cup green olives (pitted, chopped)
2/3 cup black olives (pitted, chopped)
1/4 cup pimentio (chopped)
3 cloves garlic (minced)
1/2 cup parsley (dhopped)
1 tsp oregano
1/4 tsp black pepper
1/2 cup olive oil
1 fillet anchovy, mashed
1 tbs capers

mix thoroughly, marinate 12 hours in covered container

Sandwich :

1 large round loaf Italian bread
1/3 lb hard salami, sliced thin
1/3 lb ham, sliced thin
1/3 lb provolone cheese, sliced thin
1/3 lb mozzarella, sliced thin

Slice bread horizontally in half. Brush bottom half with a little olive oil. Layer on ham, salami, provolone and mozzarella, top with olive salald. Put top half on and cut into quarters

My comments: I don't use the sandwich - only the olive salad, which I process in a mixer and make a spread - I go slow with the oil, and add some crumbs and sesamy - and they all go crazy with it. this year I had to throw a lot of last year's olives (what a pity) to make space for the fresh ones. I kept about 3 kilos and spent my afternoon pitting and mixing - it looks promising, but wait till tomorrow

ANY COMMENTS ON SIMILAR DIPS WILL BE VERY MUCH APPRECIATED

Dimitri