INGREDIENTS
6 oz
Prosciutto
2
large cloves Garlic
3 oz
Lettuce, tender leaves
1/2 cup
Oregano, fresh
6 tbsp
Lime juice, fresh
1
Kosher salt and freshly ground white or black pepper
1 cup
Pickled peppers, mild or hot
1/2 cup
Olive oil, extra-virgin
1
Ciabatta loaf, large
8 oz
Provolone
6 oz
Thinly sliced hot capocollo
6 oz
Thinly sliced soppressata