Slice the ciabatta bread in half horizontally, creating a top and bottom section. Place both halves on a baking sheet lined with parchment paper.

In a small jar, combine the olive oil, balsamic vinegar, red wine vinegar, half of the dried oregano, freshly minced garlic, and half of the chopped parsley. Shake well to mix.

On the bottom half of the bread, layer fresh basil leaves and arugula evenly.

Spread a generous layer of olive salad or tapenade on the exposed side of the top half of the bread. Follow with slices of provolone cheese.

On the arugula layer, stack slices of Genoa salami, hot capicola, and prosciutto. Top with sliced vine-ripened tomatoes.

Sprinkle the remaining dried oregano and chopped parsley over the tomato slices. Place the top half of the bread with the olive salad side facing down onto the stacked fillings.

Wrap the sandwich tightly in plastic wrap and place a heavy weight on top. Refrigerate for at least 8 hours, preferably overnight.

When ready to serve, remove the sandwich from the refrigerator and unwrap it. Slice into portions, securing with twine if desired.