Ingredients:
 
1 small sweet yellow pepper, julienned
1 small sweet red pepper, julienned
1 small green pepper, julienned
1 tablespoon olive oil
1/8 teaspoon salt
Dash pepper
1/2 cup butter, softened
1 tablespoon prepared mustard
2 teaspoons minced chives
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 loaf (18 ounces) unsliced Italian bread
6 ounces sliced provolone cheese
1/3 pound thinly sliced hard salami
6 ounces sliced cheddar cheese
1/3 pound sliced deli roast beef
 
Directions:

In a large skillet, saute the peppers in oil just until tender. Sprinkle with salt and pepper to taste.

Combine the butter, mustard, chives, garlic and pepper flakes in a small bowl.

Cut bread into 1/2-in. slices, leaving the slices attached at the bottom. Cut the loaf through the two center slices, separating the loaf into two halves. Cut off and discard the end slices.

Place each loaf on heavy-duty foil coated with cooking spray and spread the butter mixture between every other slice. On the non buttered slices, insert the cheese, meat, and peppers, using provolone cheese and salami in one loaf and cheddar cheese and roast beef in the other.

Wrap each loaf tightly in foil and place on grill rack. Grill over indirect medium heat for 8-10 minutes or until cheese is melted.

Using a serrated knife, separate sandwiches and serve.