From the Kitchen of:  Pepper
Source:   Jane and Michael Stern's "Real American Food"

Olive Salad:

 

2/3	cup	pitted and coarsely chopped green olives
2/3	cup	pitted and coarsely chopped black olives
1/2	cup	chopped pimiento
3		garlic cloves, minced fine
1		anchovy fillet, mashed
1	tbsp	capers
1/3	cup	finely chopped parsley
1	tsp	oregano
1/4	tsp	black pepper
1/2	cup	olive oil

To construct the sandwich:
 

1		large loaf fresh Italian bread (round loaf preferred)
1/3	lb	hard salami, sliced thin
1/3	lb	ham, sliced thin
1/3	lb	Provolone cheese, sliced thin

Slice bread horizontally and scoop out about half of the soft dough
from top and bottom. Brush bottom of loaf with olive oil or juice from olive salad marinade.
Layer on cold cuts. Top with as much olive salad as will fit without spilling out.
Replace top of loaf. Slice in quarters.

Note: A muffuletta, by the way, must always be served at room temperature,
never toasted.