Carefully slice a 15cm circle off the top of the bread loaf, reserving it. Remove most of the bread inside the loaf until it is nearly hollow, leaving a roughly 1-2cm thick shell (you can freeze the removed bread to make breadcrumbs or croutons for another recipe).

Drizzle the inside of the loaf with 1 tbsp of the olive oil. Combine the pickles, olives, anchovies, basil, vinegar and remaining oil in a medium bowl. Season with salt and pepper, then spoon a few tablespoons of the mixture over the base of the hollowed-out loaf.

Cover the base with 3 emmental slices, 4-5 salami slices and 3 mortadella slices before topping with more of the veg mixture. Repeat, layering the ingredients until all the veg, meat and cheese has been used. Return the sliced-off 'lid' to the top of the loaf, then wrap well.

Put the loaf on a plate, then weigh it down by stacking another plate with a couple of cans on top. Chill for 1-2 hrs (or overnight, if you have time) before slicing and serving.