Cut off the top quarter of the Italian bread loaf and hollow out the inside, leaving a sturdy 1-inch shell.

Generously slather olive tapenade on both the hollowed-out base and the cut lid of the loaf.

Begin layering your fillings by placing salami, then ham, followed by peppers, spinach, and cheese.

Replace the top of the loaf and wrap tightly in plastic wrap and aluminum foil. Place a heavy skillet or canned goods on top to compress.

Refrigerate for at least 8 hours, preferably overnight, to allow the flavors to meld.

Unwrap and brush the exterior with olive oil or melted butter, then slice into wedges and serve.