For the olive and pickle salad: Whisk together the vinegar, oil, garlic, dried oregano, dried basil and celery salt, if using, in a large bowl. Season well with pepper and set aside.

Place the pimento-stuffed olives, kalamata olives, pepperoncini, giardiniera, cocktail onions and capers on a large cutting board and chop relatively finely. Alternatively, you can pulse in a food processor. You still want to be able to tell all the ingredients apart, but you want a bit of everything in every bite. Transfer to the bowl and stir well to combine. Set aside for at least 15 minutes to allow the flavors to mingle or, alternatively, transfer to a container and store in the fridge for up to 5 days.

For the sandwiches: To assemble, split the loaf in half and tear some of the dough out from the center to make room for all the filling and reserve for another use. Using a slotted spoon, scoop half of the salad mixture into the loaf, spreading into an even layer. Layer the salami, ham, Swiss cheese, provolone and mortadella into the loaf and carefully spoon over the remaining olive and pickle salad. Add the top half of the loaf on top and press to sandwich everything together.

The muffuletta can be cut and eaten right away or, better yet, wrap tightly in plastic, place a baking pan or small sheet pan on top and weigh the sandwich down with a few heavy cans. This will help the sandwich hold together when cut and allow the flavors to come together beautifully.