|Chopped celery with leaves||1 1⁄4 Cup (20 tbs)|
|Drained giardiniera||1 Cup (16 tbs), chopped (Italian Mixed Pickled Vegetables)|
|Mediterranean olives||3⁄4 Cup (12 tbs), pitted and chopped (Green And Black, Such As Gaeta Or Kalamata)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|French bread loaf||1 (10 Inch Size, Round Soft Loaf)|
|Sliced smoked ham||4 Ounce|
|Thinly sliced provolone cheese||4 Ounce|
|Genoa salami||4 Ounce, sliced|
1. In medium bowl, combine celery, giardiniera, olives, parsley, garlic, oil, and pepper until well mixed. Cover and refrigerate at least 4 hours or up to overnight to blend flavors.
2. Cut bread horizontally in half. Remove enough soft center from each half to make room for filling. Onto bottom half of bread, spoon half of celery-olive mixture; layer ham, provolone, and salami on top. Spoon remaining celery-olive mixture over all. Replace top half of bread.
3. Wrap sandwich in foil and refrigerate at least 4 hours or up to 24 hours to blend flavors and allow juices to soften bread. To serve, let stand at room temperature about 30 minutes, then cut into 6 wedges.