Start by carefully slicing off the top quarter of your sturdy loaf of bread. Hollow out the interior to create a 1-inch thick shell, ensuring to leave enough support for the fillings.

Generously slather olive tapenade on both the base and the top of the hollowed loaf. Consider adding a layer of cream cheese beneath the tapenade for a creamier texture.

Begin layering your loaf with salami, followed by ham, roasted peppers, spinach, and cheese. Repeat the layers, packing them tightly.

Once all layers are in place, gently replace the top of the loaf. Wrap the entire sandwich tightly in plastic wrap and then in foil. Weigh it down and refrigerate for at least 6–8 hours or overnight.

After the resting period, carefully unwrap your sandwich. Brush the exterior with olive oil or melted butter for a glossy sheen. Slice into thick pieces and arrange on a platter.