Double-roasted red peppers (fired on the grill until black, skinned and seeded, onto a cookie sheet with raised edges on top of extra-virgin olive oil with about two whole heads of garlic sliced, roasted in the oven at 375 for 20 minutes, turned over with the garlic on top and roasted for 10 minutes more.) Put in a covered glass bowl covered with plastic wrap and put in the fridge overnight.
A baguette, sliced in half, a layer of peppers, hot capicolla, mortadella, thin-sliced provolone. Brush the top of the bread with the garlic oil.
It's like eating candy.