This recipe is for a warm muffuletta sandwich, but these are just as good at room temperature.
Preheat the oven to 375℉.
Slice the bread in half lengthwise. Spread each side with olive mix. Layer the ham, salami, capicola, and cheeses.
Spoon another few teaspoons of the olive mix on top and repeat the meat and cheese layer. Place the top of the bread on the sandwich.
Wrap the sandwich in foil and bake for 20-25 minutes. Remove the top of the foil and cook another 5 minutes until the top is golden brown and the cheese is melted. Slice and serve immediately.
Combine all of the ingredients, except for the olive oil, in a food processor and pulse to combine. Remove from the food processor and place in a small bowl. Add the olive oil and stir to combine.
Store remaining Olive Mix in a covered jar for up to 1 week in the refrigerator.