In a mixing bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, and minced garlic. Whisk together until well blended. This emulsifies the oil and vinegar, creating a smooth dressing.

Season with salt and black pepper to taste. Adjust the acidity by adding more vinegar if desired.

Slice the ciabatta bread in half horizontally. If desired, lightly toast the bread for added texture.

Layer the salami and capicola evenly on the bottom half of the bread. This provides a flavorful base.

Add the provolone cheese on top of the meats, followed by the arugula, tomato slices, and red onion. Each layer adds freshness and crunch to the sandwich.

Drizzle the prepared vinaigrette generously over the top of the vegetables.

Place the top half of the ciabatta on the sandwich and press down gently to compact the ingredients.

Cut the sandwich into halves or quarters for easier handling. Serve immediately on a platter.

Optionally, serve with a side of pickles or chips for a complete meal.