Slice loaf horizontally.
Brush inside with "juice" of the Olive Mix.
Lay 1/2 cup of olive salad on the bottom slice of bread.
Then 1 cheese.
Then the meats.
Then the other cheese.
Lay 1/2 cup of the olive salad on top of it all and top with the other slice of bread. Press down hard.
It is best if you let it sit for an hour or so before eating.
If you are eating it right away, you might want to heat it. If you heat it, you might want to build both halves and put the meat first, then cheese. This will allow the cheese to melt nicely. You can heat in a hot over or broil carefully and not too close to the flame. Bring out of the oven and marry the 2 halves. Press down hard.
If round, cut in quarters and share. It will feed 4 light eaters. 2 big eaters. Hopefully you don't eat it all yourself in one sitting.
History: The muffuletta was created in the early 1900's when the Farmers' Market was in the same area as the grocery. Most of the farmers who sold their produce there were Sicilian. Every day they used to come grocery for lunch. They would order some salami, some ham, a piece of cheese, a little olive salad, and either long braided Italian bread or round muffuletta bread. In typical Sicilian fashion they ate everything separately. The farmers used to sit on crates or barrels and try to eat while precariously balancing their small trays covered with food on their knees. My father suggested that it would be easier for the farmers if he cut the bread and put everything on it like a sandwich; even if it was not typical Sicilian fashion. He experimented and found that the thicker, braided Italian bread was too hard to bite but the softer round muffuletta was ideal for his sandwich. In very little time, the farmers came to merely ask for a "muffuletta" for their lunch.
