Emeril's Muffuletta

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5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar

6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar

2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar

3 ounces pitted Calamata olives (1/2 cup), sliced

2 1/2 teaspoons minced garlic

1 tablespoon minced shallot

1 teaspoon dried oregano

1 teaspoon dried parsley

Pinch of dried thyme

Pinch of crushed red pepper

1/2 cup extra-virgin olive oil

1 large loaf seeded Italian bread (about 1 1/4 pounds), split

1/4 pound sliced fresh mozzarella

6 ounces sliced capocollo or prosciutto

1/4 pound sliced Genoa salami

1/4 pound sliced mortadella

1/4 pound sliced mild provolone cheese

Peperocini, for serving

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