New Orleans Muffuletta with Salad

Combine olives, peppers, parsley, capers, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain. Transfer to a bowl. Add olive oil and vinegar and stir to combine. 

Split roll in half and spread each cut surface generously with olive salad, making sure to include the juices when spreading. Layer half of the sliced deli meat on bottom half of bun and half of the sliced cheese. Repeat layers with remaining meat and cheese. Close sandwiches and press down gently to compress. For best flavour, wrap tightly in paper or plastic and let rest for 1 hour before serving. Cut into triangular wedges to serve.