Muffaletta

• 1 round loaf bread
• 1 can artichoke hearts (14oz)
• 1 jar Greek style pitted black olives (6oz)
• 1 jar green olives (6oz)
• 1 clove garlic minced
• 1 tea spoon fresh chopped oregano
• 1/2 cup olive oil
• 1 table spoon red wine vinegar
• 3 tomatoes
• 1/2 lb sliced provolone cheese

To make the olive salad first drain and rinse the artichokes and olives, then chop and add to large bowl.  Mix in garlic, oregano, olive oil, and red wine vinegar. Slice bread loaf in half. Hollow out the center of the top half of the bread to make a bowl shape. Spread a thin layer of olive salad on the bottom piece of bread. Add a layer of cheese and then add a layer of tomatoes. Continue building layers with cheese and tomatoes. Top with a remaining olive salad and add top layer of bread. Wrap sandwich tightly in aluminum foil. Place in fridge with heavy book on top to compress. Chill for a few hours but best if left in fridge overnight.