Olive salad:

2/3 c. green olives, pitted and coarsely chopped (I use salad olives, ie.
olives with pimientos, which are usually broken anyway)
2/3 c. black olives, pitted and coarsely chopped
1/4 c. pimiento, chopped
3 cloves garlic, finely minced
1 fillet anchovy, mashed (or equiv. anchovy paste)
1 T. capers
1/3 c. finely chopped parsley
1 tsp. oregano
1/4 tsp. black pepper
1/2 c. olive oil

Mix together and marinate at least 12 hours (the market used to
have in a large barrel that was always being added to); I usually
quadruple this (at least) and keep in a large jar in the refrigerator;
kept that way it easily lasts 6 months, provided you can restrain

The sandwich:

layer on a big loaf of Italian bread which has been sliced in half
and slightly scooped out:

1/3 lb. very thinly sliced hard salami
1/3 lb. very thinly sliced ham
1/3 lb. thinly sliced provolone cheese
olive salad

Spread at least 3/4" thick.