Slice the loaf of bread in half lengthwise, and with a fork scoop out part of the bread from each half to make 2 cavities for the filling. Be careful not to cut through to the bread crust. If desired, reserve the bread to make breadcrumbs for later use. Set the bread aside.
Chop the artichokes, roasted red peppers, and olives into small pieces (bite size). Put them into a large mixing bowl.
Add the sliced pickled peppers, onion, sundried tomatoes, pesto, oil and vinegar to the bowl. Toss everything to combine well.
On one half of the bread, spoon the vegetable mixture into the hollowed out cavity.
On the other half of the bread, fill the cavity with any remaining vegetables, and then with the meats and cheese.
Place both halves of the sandwich together and wrap tightly in foil. Refrigerate for up to 3 hours or until ready to slice and serve.