Add the olives, gardiniera, and cherry peppers to a food processor.
Pulse until the mixture is light crumbs. Don't over process or it will turn into a paste.
Add the celery, oil, lemon juice, parsley, and spices. Toss with a spatula and place in the fridge for 30 minutes.
Slice the 2 boules or rolls in half. Layer the cheese first.
Layer the Genoa salami second
Finally layer the coppa.
Spoon the olive salad over the cold cuts and place the top bread on. Wrap the sandwich in plastic wrap and place in the fridge for 30 min or until ready to eat.
Slice the boule into sandwiches, or serve the roll muffulettas as is.
