Directions

1. Preheat grill to medium (300°F to 350°F). Rub or brush outside of bell pepper halves with 2 teaspoons oil. Place peppers skin side down on grill. Grill, covered, 8 to 10 minutes or until skins are charred. Remove from grill and place in a large resealable plastic bag or paper bag. Close bag; let stand 5 to 10 minutes to loosen skin.
2. Meanwhile, spread one side of each bread slice with garlic-herb cheese. Top each of 4 bread slices with provolone and (if desired) 2 slices of prosciutto. Set aside.
3. Remove and discard skins from bell peppers. Coarsely slice bell peppers; arrange on cheese. Top with basil and remaining bread.
4. Brush both sides of sandwiches with 2 tablespoons oil. Place sandwiches on grill. Grill, covered, 2 to 4 minutes per side or until bread is browned and cheese melts.