Chop Olive Salad ingredients and mix together in a bowl. Cut bread horizontally and layer with shredded lettuce, olive salad, layer of cheese, and layers of lunch meats. Take the top half of the bread and remove some of the bread out of the center, creating a small hollow as this will cause the sandwich to “fit” together a bit more easily. Position the top half of the bread on the sandwich and wrap tightly with plastic wrap and place in the refrigerator overnight. When ready to serve, remove the plastic wrap and cut in half and then into thirds.
Note: Left over Olive Salad can be refrigerated or combined in the Southwestern Pasta Salad.