Muffaletta sandwich
From Tom Glasco

The bread for this shouldn't be too crusty, and it should be soft and
doughy enough to absorb the flavors of the filling; not Wonderbread or
other insipid white fluff, but Italian or store-bought French would
probably be good.  You can do this individually on Kaiser Rolls or the
like as well.

1	Cup	Green Olives
1	Cup	Black Olives
1/4	Cup	Fresh Parsley
3	Tbs	Lemon Juice
1	tbs	Crushed Garlic
1/4	Cup	Olive Oil
1-2	loaf	Bread, semi-soft like Italian, cut in half
1/3	pound	Ham, sliced
1/3	pound	Cheese, sliced
1/3	pound	Turkey or other meat, sliced

Puree together in food processor Olives, Parsley, Lemon Juice, Garlic, Oil.

Smear spread on both insides of bread.
Layer meat and cheese, alternating each.
Close up bread.
Wrap in plastic film and let sit several hours or overnight in the fridge.