Open-Faced Hot Muffaletta

Jimmy's Olive Salad1 cup pitted and coarsely chopped large green Greek olives1 cup pitted and coarsely chopped manzanilla olives with pimentos1 jar (15 1/2 ounces) Italian giardiniera (pickled vegetables), drained and chopped 1/2 cup plus 1 tablespoon extra-virgin olive oil1 tablespoon minced fresh parsley1 tablespoon roasted garlic puree2 teaspoons capers, drained and rinsed 1/2 teaspoon dried oregano 1/8 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon white pepper 1/8 teaspoon crushed red pepper flakesSandwich1 loaf (15 inches) French bread 1/4 pound sliced Genoa salami 3/4 pound sliced provolone cheese 1/4 pound sliced baked ham 1/4 pound sliced mortadellaFor the olive salad: Combine all the ingredients in a large bowl. Cover and let marinate in the refrigerator for at least four hours before using.Heat the oven to 350 degrees.To assemble the sandwich: Slice the bread in half lengthwise. Lay the halves, cut side up, on a baking sheet and spread with the olive salad, using about 1 cup total; reserve the remainder in the refrigerator for another use.Divide the salami between the two halves, arranging it evenly over the bread. Repeat with half of the provolone all of the ham, and all of the mortadella. Top with the remaining provolone. Drizzle with a bit of the olive oil from the olive salad, if desired.Bake until the cheese is melted, about 10 minutes, then increase the heat to broil and broil until the tops turn golden brown, 2 to 3 minutes. Slice each half into 8 pieces and serve warm.Serves eight.Nutrition values per serving: 472 calories, 27 g fat (11 g saturated), 34 g carbohydrates, 3 g fiber, 24 g protein, 60 mg cholesterol, 1,752 mg sodium."Big Easy Cocktails" by Jimmy Bannos and John DeMers (2006 Ten Speed Press, $15.95) j