1 loaf French bread
Karen's Food Company Muffalletta
1/2 pound baked ham
1/4 pound hard salami
1/4 - 1/3 pound cappicola ham (hot ham)
1/3 pound Provolone cheese
mesculin greens (my addition to the original)

Slice loaf of bread in half lengthwise and spoon a generous portion of Muffalletta on each half.  Layer cold cuts on the bottom half, starting with baked ham, then cappicola, hard salami, and Provolone.  Add mesculin greens, top with remaining half of loaf, and slice into sandwich size portions.  For hors d'oeuvres, slice into 1-inch wide sections and pierce each sandwich with a frilled toothpick.