New Orleans Muffuletta

1 (16-ounce) jar mixed pickled vegetables, drained, finely chopped
1/2 cup finely chopped stuffed green olives
1 (4 1/4-ounce) can chopped pitted ripe olives
3 tablespoons olive oil
1 tablespoon finely chopped fresh garlic

Sandwich
1 (1-pound) unsliced round Italian bread
1/4 pound thinly sliced deli turkey
4 slices (3/4-ounce each) deli Land O Lakes American Cheese
1/4 pound thinly sliced deli hard salami
4 slices (3/4-ounce each) deli Land O Lakes Provolone Cheese

Combine pickled vegetables, green olives, ripe olives, olive oil and garlic in medium bowl; mix well. Set aside. Cut bread in half horizontally; remove bread in center, leaving 1/2-inch thick bread shells.

Divide olive mixture between bread shells; press firmly. Layer bottom bread shell with turkey, American cheese, salami and Provolone cheese. Carefully top with remaining bread shell. Wrap tightly in plastic food wrap; refrigerate at least 2 hours or overnight. To serve, secure with toothpicks. Cut into wedges. Makes 8 servings