In step 2, while grill is preheating, in small bowl, combine 1 jar (7 ounces) roasted red peppers, drained and sliced; ¼ cup white wine vinegar; 1 clove garlic, crushed with press; and ¼ teaspoon ground black pepper.
Set aside 10 minutes; drain.
In step 3, divide 4 ounces sliced Provolone, 4 ounces sliced Genoa salami, and marinated red peppers evenly among 4 bread slices; top with remaining bread.
