Press 3 garlic cloves.

Chop 1 cup pimento stuffed olives.

Chop 1 cup pitted ripe olives.

Chop 1 cup roasted red pepper.

Combine garlic, pimento stuffed olives, ripe olives, roasted red pepper, 1 cup olive oil, 3 tablespoons fresh parsley, and 2 tablespoons white wine vinegar.

Let the olive salad stand at room temperature overnight.

Thinly slice 8 ounces genoa salami, 8 ounces provolone cheese, 8 ounces muenster cheese, and 8 ounces prosciutto.

Slice a loaf of good French bread horizontally.

Scoop out some of the center of the loaf.

Drizzle both sides of the bread with olive oil from the olive salad.

Spread some of the olive salad on the bottom half of the bread.

Layer salami, provolone, prosciutto, and muenster, alternating until all are gone.

Put more of the olive salad in the top of the loaf.

Wrap the assembled sandwich in tinfoil (seam side UP).

Bake at 350°F (175°C) for 15-20 minutes.

Halve the olive relish recipe if desired.