250 ml (1 cup) pitted, coarsely chopped black Kalamata olives
125 ml (1/2 cup) minced Italian parsley
225 g (8 oz.) sliced pale ham or prosciutto
225 g (8 oz.) sliced provolone cheese
2 red peppers, roasted
225 g (8 oz.) sliced Genoa salami
2 or 3 Quebec summer squashes, cut lengthwise into 1/2-cm (1/4-in.) slices
250 ml (1 cup) grated parmesan cheese
1 bunch radishes, sliced
250 ml (1 cup) snipped fresh basil
Approximately 3 cm (1 1/2 in.) inward from the outer edge of the bread, cut into the crust of the loaf with a bread knife following all around the edge of a large plate. Cut all the way down to the bottom crust without going through it. Slice of top of loaf and set aside. Scoop out soft inside of bread and set aside for later use.
Brush interior and top of hollowed out loaf with tomato pesto. Cover bottom evenly with olives and parsley.
Layer ham/prosciutto, provolone, roasted red pepper, Genoa salami, sliced summer squash, parmesan finishing with layer of radishes and basil. Cover with loaf top and press firmly.
Wrap tightly with plastic wrap and refrigerate at least 8 hours.