1 large, round sourdough or coarse country bread loaf
1 cup pitted black olives
1 garlic clove
2 tablespoon olive oil
1/2 lb thinly sliced baked ham or Genoa salami
1/4 lb Fontina cheese, sliced
2 sweet red peppers, roasted, peeled, seeded and cut into quarters
1 large ripe tomato, thinly sliced
1 cup packed fresh basil leaves or lettuce leaves
Cut off the top of the bread loaf about 2 inches down. Pull out the circle of bread from the interior of the loaf, leaving the shell about 1/2 inch thick. In a food processor, combine the olives, garlic and olive oil to forma paste. Spread the olive paste around the inside of the bread shell and on the underside of the bread lid.
Inside the bread shell layer half of the ham or salami and top with half the cheese. Top with half the pepper quarters, then half the tomato slices and basil or lettuce leaves.
Repeat the layers, ending with the basil or lettuce leaves. Replace the bread lid and press down lightly to compact the layers. Cut into wedges and wrap in plastic wrap.
Serves 6.