Place olives, artichokes and peppers in a food processor and pulse until roughly chopped and same size. Transfer to a bowl and add celery, garlic, herbs and olive oil. Toss to combine and let sit at room temp to marinate for at least one hour.
Cut a ½ in thick lid off the top of the bread and set aside. Pull out the interior crumb of the bread until there is about a ¼” left at the bottom.
Spread half the marinated vegetables evenly over the bottom of the bread. Layer the meats and cheeses on top of the marinated vegetables and top with the last of the vegetables. Replace the lid and wrap in aluminum foil tightly. Place a heavy weight, (#10 can), on top and refrigerate overnight.
Remove from the refrigerator and slice into 8 wedges. Serve at room temperature.
Top each of 4 slices of bread with prosciutto, fontina, and arugula. Spread fig preserves on one side of each of the remaining slices of bread and top each sandwich. Coat the outside of sandwiches with olive oil, salt and pepper and grill on the panini press until golden brown and the cheese is melted. Cut in half and serve.
In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.
Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.
Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.