One 15-ounce jar giardiniera in pickling brine
One 12-ounce jar pepperoncini in pickling brine
One 7-ounce jar pitted kalamata olives, drained
8 ounces thinly sliced provolone
8 ounces thinly sliced bresaola
8 ounces thinly sliced mortadella
8 ounces thinly sliced sopressata
1 head escarole, shredded (about 3/4 pound)
1 pint grape tomatoes, halved
One 18-ounce jar artichoke hearts, drained and cut into lengthwise into eighths
Toasted baguette, for serving
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