One 1-pound block provolone, about 2-inches thick and 4-inches wide
1 loaf ciabatta bread
3 ounces sliced prosciutto
3 ounces sliced Italian cured meat such as capicola, sopresatta or genoa salami
2 cups drained giardiniera, chopped
1/2 cup pitted green olives, chopped
2 tablespoons extra-virgin olive oil