Stacked Muffuletta Salad

Heat 2 Tbsp. extra-virgin olive oil in a small skillet over medium-high. Cook ½ cup panko, stirring often, until golden brown, 1–2 minutes. Transfer to a small bowl and mix in a pinch of kosher salt. Set panko aside.

Mix 1 garlic clove, finely grated, 1 cup store-bought olive salad, finely chopped, ¼ cup white wine vinegar, 3 Tbsp. mayonnaise, 2 tsp. honey, 1 tsp. Calabrian chile paste, ½ tsp. dried oregano, and remaining ¼ cup extra-virgin olive oil in a medium bowl; season dressing with freshly ground pepper (you won’t need to salt because of how salty the ingredients are).

Trim stem end from 1 large head of iceberg lettuce, discard. Cut head crosswise with a serrated knife into 1"-thick slabs (you should have 4). Place bottom slab in a large, wide shallow bowl. Drizzle with some dressing, then layer about a third of 4 oz. thinly sliced mortadella, coarsely chopped, a third of 4 oz. thinly sliced provolone cheese, coarsely chopped, and a third of 3 oz. thinly sliced salami, coarsely chopped, on top. Finely grate some ½ oz. Parmesan over. Repeat layering process two more times, dividing remaining mortadella, provolone cheese, and salami in half. Top with final lettuce slice, cut side down (it should make a rounded “hat”). Spoon any remaining dressing around base of salad. Top salad “hat” with reserved panko and finely grate remaining Parmesan over; season with pepper.