Using a sharp paring knife, cut a large circle in the top of the bread bowl, leaving about 1.5 inches of an edge all the way around the edges.

Carefully lift the circle away from the bread bowl. Use your hands to remove the inside of the loaf, leaving about ½ inch of bread on all sides.

Remove the excess bread from the slice that you cut off the top of the bread bowl, leaving about ½ inch of bread attached to the top to create a lid.

Spread ⅔ of the drained and chopped giardiniera on the inside of the bread bowl.

Place a single layer of sopressata over the bread bowl, cutting to fit if necessary (it can overlap a little bit). Repeat with a layer of mortadella, then a layer of capicola, and finally a layer of provolone cheese.

Repeat until all of the meat and cheese is used and/or the bowl is full.

Spread the remaining giardiniera over the top and place the lid of the bread bowl back on.

Wrap the sandwich in foil. Place in the refrigerator and top with a heavy pan (or in my case, a bunch of glass containers of leftovers). Let sit for 2 hours, or up to overnight.

When ready to serve, use a sharp knife to slice the loaf like a pie into 6–8 pieces. Serve immediately.