Slice each of the Mini Bread Boules (6) in half.
Remove the insides of each top and bottom half of the mini bread.
Finely chop the Black Olives (1/4 cup) and the Green Olives (1/4 cup).
Finely chop the Marinated Artichokes (1/4 cup).
Spread the bottom half with chopped olives.
Spread with chopped artichokes.
Tear each Mozzarella Cheese (3 slice) slice in half, and then into quarters. Place a few small pieces on top of the artichokes.
Place a slice of Coppa (6 slice) on top of cheese.
Place a few strips of Jarred Roasted Red Peppers (1/4 cup) on top of the coppa.
Top with a few Arugula (1/4 cup) leaves and season with Sea Salt and Pepper (to taste).
Spread the top half of the boule with chopped olives.
Place the top half of boule on top of the sandwich.
Repeat with the remaining mini bread boules.
Wrap boules with cling-wrap, place on a baking tray, place another baking tray on top and weigh down with a few tins. Place in the refrigerator for about 2 hours.
Slice each muffaletta in half, serve and enjoy!