Muffuletta sandwich with bologna, salami and pepperoni

Warm 1 tablespoon olive oil in frying pan over high heat. Sauté onion and red pepper for 3 minutes. Set aside.

Mix remaining olive oil with garlic. Cut off and keep top of bread loaf. Use a spoon to hollow out the bread, leaving a rim of about 2 cm (1 inch).

Brush inside of loaf with garlic-oil mixture.

Place alternating layers of all ingredients in the cavity, pressing down between each layer. Fill cavity completely.

Put top of loaf back in place. Wrap loaf tightly in aluminum foil. Refrigerate until the next day.

At serving time, remove loaf from the fridge and leave at room temperature for about 20 minutes. Cut into eight wedges.