• In a bowl, combine the olives, oil, capers, oregano, pepper, and red pepper flakes; set aside.
• Slice the loaf in half horizontally; lay the cut sides up on a work surface. Remove some of the bread from center of each half. Drizzle oil from the olive mixture over both sides of the bread.
• Spoon half of the olive salad over one-half of the loaf. Layer the lettuce, peppers, ham, mortadella, salami, and provolone over the top. Top with the remaining olive salad. Cap with the remaining half of the loaf.
• Press down on the loaf; place a heavy skillet or other weight on the loaf. Let stand for 10 minutes; use a serrated knife to cut it into portions.

Tip: You’ll have leftover bread, but you can use it to make breadcrumbs for another dish.