Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick.
Reserve soft bread for another use.
In small bowl, combine artichoke liquid with mayonnaise - the mixture will be somewhat runny. Dribble/spread onto the bread shells.
In bottom half, layer ingredients at least three times until mounded high, beginning and ending with tomatoes.
Place top half of bread over mound of ingredients.
Wrap entire loaf with plastic wrap.
This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving.
Before serving, place sandwich (wrapped in plastic) on a hard surface and SIT ON IT! This smashes the ingredients together and makes it easy to serve. Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious (and easier to serve).
Slice the loaf into wedges (if using round loaf) or slices (if using oval loaf) to serve.
Note: some additions I've made to the sandwich include adding a teaspoon of pesto to the mayo mixture or adding one layer of fresh basil leaves on top of 2nd layer of tomatoes, using pancetta in addition to salami, and the addition of chopped sweet cherry peppers or pepperoncini. I would *not* recommend using bacon in the sandwich as it might tend to overwhelm other flavors.