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Sweet peppers: Preheat your oven to 450 degrees F (230 C).

Cut your red bell peppers down the center into two halves and remove the stems and all the seeds. With a small knife, remove as much of the white membrane on the inside of the pepper as you can. 

Place your pepper halves face down on an aluminum foil-lined sheet pan. Bake for 20 to 25 minutes or until the skins of the peppers are fairly black. 

Remove your peppers from the oven and transfer into a bowl large enough to hold all of them. At this point you want to steam them slightly to make the skins easier to remove. You can either cover your bowl with another inverted bowl or you can cover your bowl with something like plastic wrap. Covering a bowl with a cutting board will also work. You're just trying to trap the stem in with the roasted peppers. 

After about 5 or 10 minutes, your peppers should be cool enough to handle. Remove the peppers from the bowl to a cutting board and carefully strip off all the skins and the burned or charred bits of pepper skin or flesh. Discard all the burned parts and the skin. 

Slice your roasted peppers into slices or large pieces depending on what sort of application you want to use them on. I like to slice it in long strips and then cut those strips in half. 

After you finish slicing your peppers in the manner that you like, you should season them with salt and pepper and taste one to make sure you think they're seasoned properly. Store in a container in the refrigerator for up to a week, or you can cover the peppers in oil and store for at least two weeks. 

Broccoli rabe: trim the ends of the broccoli rabe pieces and then chop the whole bunch into 2-inch pieces. 

Place a pot of water over medium-high heat and bring it to a boil. Salt the water with a couple of large pinches of salt and when it is boiling, add the chopped broccoli rabe in batches, boiling for one minute and then moving the boiled/blanched broccoli rabe to a paper towel-lined sheet pan to dry. 

After you're finished blanching the broccoli rabe you can move it to a sealed container in the refrigerator until it is time to sandwich. Once you are ready to make the sandwich, remove it from the fridge and add a teaspoon of olive oil to a medium pan over medium heat. 

Once the oil is shimmering, add the minced garlic and saute for 2 minutes. Then add a sandwich-sized handful of blanched broccoli rabe. Cook the broccoli rabe and garlic for 3 to 4 minutes, and then add a pinch of salt and red pepper flakes. Stir everything together and cook for another 2 minutes, and then it should be ready for a sandwich or a nice side dish. 

Sandwich assembly: slice your bread roll and add some sweet peppers with a bit of their juice/liquid to the bottom of the bread roll. Top the peppers with several slices of prosciutto. 

Add slices of fresh mozzarella and a pile of the garlicky sauteed broccoli rabe on top.

Place soppressata slices on top of the broccoli rabe, and top the slices with some pickled jalapenos. Add a drizzle of balsamic glaze and a small drizzle of olive oil to the top roll before closing the sandwich up. Wrap the sandwich tightly in paper for best enjoyment of the sandwich. 

Serve and enjoy.