ROAST THE RED PEPPERS CLOSE TO THE BROILER UNTIL THEY GET CHARRED AND BLACKENED. TRANSFER THE CHARRED PEPPERS INTO A DOUBLE PLASTIC BAG FROM THE SUPERMARKET. LET STEAM FOR AT LEAST 1/2 TO 1 HOUR. OPEN BAG AND PEEL THE CHARRED SKIN OFF OF THE PEPPERS.
PLACE PEELED PEPPERS IN 2 TBLSPS OF EVOO OR OLIVE OIL WITH 2/3 CLOVES OF CHOPPED GARLIC AND VERY LITTLE SALT. TURN TO COAT ALL OF THE PEPPERS.
SERVE ON A CIABATTA ROLL WITH PROSCIUTTO ITALIAN HAM, HOT CAPICOLA, SLICED PEPPERONI AND SHARP PROVOLONE CHEESE. THE ITALIAN FEAST.
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