Muffuletta Sandwich -- perfect for picnics

We tasted our first muffuletta sandwich on a boating trip in KY. It was prepared by our cousin Regina Newell, and we've been fans ever since.
Regina made her sandwich in a round loaf; I used a loaf of ciabatta bread for the sandwich we shared on a family picnic in Manhattan KS.
Muffuletta sandwiches originated in New Orleans and were layered with Italian meats and cheeses + olive tapenade. 

Muffuletta Sandwich 
Loaf of ciabatta bread
Olive Tapenade
Assorted meats and cheeses -- I used thin slices of salami, chunks of ham + half slices of Cheddar cheese

1. Slice a thin slice from the top of the loaf of bread.
2. Hollow out the bottom of the loaf.
3. Then begin filling the hollow — I started with thin slices of salami, added a layer of olive tapenade.
4. Next came a layer of ham and cheese topped with a final layer of tapenade. Note: Additional layers of meat and cheese could be added depending on size of the bread's cavity.
   
   
   
   
5. Replace bread top, wrap in foil and place a 3 lb. weight on sandwich. Refrigerated for several hours before serving. 

Recipe without photos . . .
Muffuletta Sandwich 

Loaf of ciabatta bread
Olive Tapenade
Assorted meats and cheeses -- I used thin slices of salami, chunks of ham + half slices of Cheddar cheese

1. Slice a thin slice from the top of the loaf of bread.
2. Hollow out the bottom of the loaf.
3. Then begin filling the hollow — I started with thin slices of salami, added a layer of olive tapenade.
4. Next came a layer of ham and cheese topped with a final layer of tapenade. Note: Additional layers of meat and cheese could be added depending on size of the bread's cavity.
5. Replace bread top, wrap in foil and place a 3 lb. weight on sandwich. Refrigerated for several hours before serving.