Muffuletta

1 16-oz. jar pickled mixed vegetables (1 1/2 cups)
1/4 cup chopped pimiento-stuffed green olives and/or pitted ripe olives, drained
1 clove garlic, minced
1 tablespoon. olive oil or salad oil
1 9-inch round loaf unsliced Italian bread
6 oz. thinly sliced lower-sodium fully cooked ham
4 oz. sliced provolone cheese
4 oz. thinly sliced salami

Drain vegetables, reserving 2 tablespoons liquid. Chop vegetables. Combine vegetables, reserved liquid, olives, garlic, and oil.
Slice bread in half horizontally. On bottom half layer ham, cheese, and salami. Top with vegetable mixture. Sprinkle with black pepper. Cover with bread top. Secure with wooden picks. To serve, cut into wedges.

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