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In a small bowl, mix the oregano, oil, lime juice, garlic, 1/2 tsp.
salt, and 1/4 tsp. pepper. Cover and refrigerate for at least 2 hours
(the flavor improves as it sits, and it will keep for up to 1 week).
Halve the ciabatta loaf lengthwise. Rewhisk the sauce and pour over
the cut sides of the bread, spreading evenly with a knife. Line the
bottom half with the lettuce, then top with the prosciutto, capocollo,
soppressata, and provolone. Scatter the peppers over the cheese and
cover with the top of the ciabatta. Smush together, cut crosswise into
6 sandwiches, and wrap each in foil or waxed paper. Let sit for a few
hours at room temperature to let the flavors meld.
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