A favorite in the Big Easy, this is better than any I've had at restaurants in New Orleans. Instead of the traditional Mortadella (which is just a fancy balogna) I use pepperoni. I use Boscoli Olive Salad, so it saves a ton of time on prepping. It is available in some international markets, and I believe you can order it online. The traditional Muffaletta is served on a round loaf, but any shape will do as long as it is tasty and has a nice crust. Surprisingly, this freezes very well; I have frozen individual serving sizes and eaten it 6 weeks later and it tasted just as good as when fresh!