New Orleans Muffaletta

1 cup	black olives, sliced
1 cup	green stuffed olives, sliced
1/2 cup	olive oil
2 tablespoons	shallots, minced
2 teaspoons	garlic, minced
2 tablespoons	celery, diced small
2 tablespoons	parsley, chopped
1 1/2 teaspoons	fine ground black pepper
1	10-inch muffalata bun, sliced across or ciabata loaf
2 oz.	provolone cheese
2 oz.	cotto salami, thinly sliced
2 oz.	smoked ham, thinly sliced
2 oz.	Genoa salami, thinly sliced
2 oz.	mozzarella cheese, thinly sliced

In a mixing bowl, combine first eight ingredients together and mix well.
Split muffaletta in half and spoon half of olive salad on one half of the bun.
Place cotto salami, smoked ham, Genoa salami, mozzarella cheese, and provolone cheese on top of olive salad.
Place remaining half of salad on top and then other bun half.
Wrap tightly in plastic wrap and refrigerate. When ready, slice and serve.