1/2 cup finely chopped fresh oregano (about 1 small bunch)
1/2 cup extra-virgin olive oil
6 Tbs. fresh lime juice (from 3 to 4 limes)
2 large cloves garlic, minced
Kosher salt and freshly ground white or black pepper
1 large ciabatta loaf
3 oz. tender lettuce leaves (about 3 cups)
6 oz. thinly sliced prosciutto
6 oz. thinly sliced hot capocollo
6 oz. thinly sliced soppressata
8 oz. thinly sliced provolone
1 cup drained, sliced mild or hot pickled peppers