How about a traditional muffaletta? Thick sliced parma ham, genoa salami, swiss, and provolone all melted to a toasted muff loaf from Gambino's Bakery in New Orleans; topped (and bottomed) with a marinated olive salad of kalamata, nicoise, and green olive, celery, pimento, red onion, carrot, red wine vinegar, and olive oil. The last restaurant where I was executive chef sold about 30 of these a day.
The best part about working in restaurants is obviously all the free food.