Ingredients:

• For the olive salad:
• 1 small anchovy fillet, packed in oil
• Extra-virgin olive oil, for the marinade
• 1 cup coarsely chopped pitted kalamata olives
• 1 1/2 cups coarsely chopped pimento-stuffed green olives
• 1/2 cup finely diced celery (from 1/2 stalk)
• 1/2 cup finely diced carrot (from 1 small carrot)
• 1/2 cup finely chopped cauliflower florets
• 3 cloves garlic, minced
• 2 tablespoons drained and chopped capers
• 2 tablespoons red wine vinegar, plus more to taste
• 2 tablespoons finely chopped fresh oregano, or 2 teaspoons dried oregano
• 1 teaspoon freshly ground black pepper, plus more to taste
• For the sandwich:
• 1 (8- to 9-inch) round, seeded muffuletta loaf
• 4 ounces thinly sliced salami
• 4 ounces thinly sliced capicola
• 4 ounces thinly sliced mortadella
• 4 ounces thinly sliced mozzarella cheese
• 4 ounces thinly sliced provolone cheese (not smoked)