Ah! That's a Muffaletta
("Spell-check" won't like it, no matter how I try. But, it's pronounced "muff-a-LET-a").
It originates from the New Orleans area. And, belongs in the "submarine," or "hero," category of sandwiches.
It's wonderful!!The base-bread is a round of crusty French bread, that is cut in half, laterally. Much of the bread is hollowed out, in order to accommodate a variety of cheeses, cold-cuts and spicy condiments that are spread between the layers.
When the two lateral halves are put together, it's sliced ... much like a pie, or cake ... into wedges. The photograph shows it cut in half, but more often it's cut into eighths, or smaller.
(It's OK, Area51 ... a small portion doesn't require a 911 call.)A former colleague, who grew up near New Orleans, always brought enough Muffalettas to serve everyone attending any pot-luck, or picnic ... always the most anticipated thing at those gatherings.
This is what is on the one I pictured.
1 large round loaf, about 10" in diameter
1/2 lb. mortadella
1/2 lb. capicola
1/2 lb. genoa salami
1/2 lb. prosciutto di parma
1/3 lb. provolone
1 jar (16 oz) olive salad
1 jar (7 oz) roasted red peppers, sliced
1 jar (12 oz) marinated artichoke hearts, drained & chopped
1 jar (12 oz) mild banana peppers, sliced