Duff’s Flying Saucer Sandwich

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Ingredients

1 large store-bought boule (about 10 inches wide and 24 ounces) or Duff’s Best Bread on Earth
3 tablespoons mayonnaise
3 tablespoons stone-ground mustard
1/2 pound thinly sliced mortadella
1/4 pound thinly sliced salami
1/4 pound thinly sliced sandwich-style pepperoni
1/2 pound thinly sliced provolone
1 cup sandwich-sliced dill pickles (about 8 pieces)
1 1/2 cups shredded lettuce
Olive oil, for drizzling
Red wine vinegar, for drizzling
Kosher salt and freshly ground black pepper
1 1/2 cups crab-spiced potato chips (see Cook’s Note)
4 store-bought beet-pickled eggs (see Cook’s Note), cut in half lengthwise
8 black olive rings, canned or jarred

Slice the boule horizontally and lay the two halves on a cutting board cut-side up. Spread the mayonnaise and mustard evenly over the top half of the bread. Layer the bottom half evenly with the mortadella, folding the slices in half and shingling them in concentric circles. Repeat with the salami, pepperoni and provolone.
Layer the pickles and lettuce on top of the provolone, then drizzle with olive oil and red wine vinegar. Season with salt and pepper, layer on the potato chips and top with the remaining half of the boule.
Secure each egg half, cut-side facing out, to the top half of the boule with a toothpick, evenly spacing them out in a circle. Hang an olive ring on the exposed end of each toothpick. Slice the sandwich into 8 wedges and serve.