Mary's Muffuletta Sandwich Recipe with Turano’s Bread

Ingredients

• One round, 2-pound loaf of Italian muffaletta bread
• 1 (12 ounce) jar of marinated artichoke hearts (drained, but reserve a little of the marinade)
• 1 (16 ounce) jar roasted red bell peppers, drained and patted dry
• Dried oregano, to taste
• ½ pound sliced provolone cheese
• ½ pound sliced mozzarella cheese
• ½ pound sliced soppressata
• ½ pound mortadella
• ½ pound Genoa salami
• ½ pound capocollo
• 1 (12 ounce) jar prepared muffaletta olive salad mix (available at Italian markets) OR 1½ cups chopped olives
• Billy’s Hot Giardiniera (optional)