To make the muffuletta mixture, drain the artichokes, roasted peppers and olives well, pat dry with paper towel and transfer to food processor and pulse until coarsely chopped (not puréed). Set aside.
Slice the French loaf in half lengthwise and remove some of the bread from the centre to allow more room for filling. Lay the loaf open like a book. Evenly spread the muffuletta mixture over the 2 halves. On the bottom crust, layer the meats, cheeses and vegetables in the listed order. Cap with the top crust of the loaf; gently press together. If preferred, secure with wooden skewers before slicing to serve. (Tip: Make this sandwich up to 8 hr. ahead, wrap tightly in plastic and refrigerate until serving.)
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