Cheese and Pepper Sandwiches

I cannot at all claim creativity for this recipe - it came out of a magazine, probably Cooking Light, years and years ago, so long ago I just know that Jack found the recipe.  It is one of those recipes that you make according to taste - i.e., a tomato does not get near Jack's, but overloads mine. Use as much or as little of each ingredient as you please.  These make a great meal alone or pair nicely with a light soup or salad.

French Rolls, Hoagie Rolls, Sub Sandwich Rolls  - I have even used sliced homemade bread
thinly sliced tomatoes
thinly sliced bell peppers - you pick the color
thinly sliced red onion
slices of sharp cheddar
slices of provolone
butter
Italian seasoning or some oregano and basil - fresh or dried
optional - red wine or balsamic vinegar
optional - sliced banana peppers

Open sub rolls.  Lightly butter each inside and sprinkle with herbs of choice.  Layer bell pepper, tomatoes, onion, banana pepper, provolone, and cheddar.  I try to alternate the cheese with the veggies - it holds together better. I also use two layers of pepper and one layer of everything else.  Put the top layer of bread on and wrap tightly in tinfoil.  Bake at 450 degress 15 to 20 minutes until bread is toasty and cheese is melted.  Cut in half and drizzle vinegar of choice on the inside.