Follow these steps to craft your own muffuletta sandwich:

1. Begin by slicing the loaf of bread horizontally, creating a top and bottom half. Scoop out some of the bread from the interior to make room for the fillings.
2. Drizzle the inside of both bread halves with olive oil and sprinkle with Italian seasoning. This adds a depth of flavor that ties everything together.
3. Spread half of the olive salad evenly over the bottom half of the bread. This tangy layer is reminiscent of the way my grandmother would build flavors in her dishes.
4. Layer the salami, mortadella, and capicola evenly over the olive salad. Top with provolone and mozzarella slices, ensuring each bite will be packed with cheesy goodness.
5. Add the remaining olive salad on top of the cheese, then place the top half of the bread over the fillings, pressing down gently.
6. Wrap the entire sandwich tightly in plastic wrap and refrigerate for at least 2 hours, or overnight if possible. This allows the flavors to marry, creating a more cohesive taste.
7. When ready to serve, remove the sandwich from the refrigerator and let it sit at room temperature for about 15 minutes. Slice into wedges and enjoy!

Remember, the key is patience — letting the sandwich rest allows each component to shine through harmoniously.