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Heat grill to medium-high (about 450°F)
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Seed and cut bell peppers into 1/2-inch wide strips.
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Slice onion into at least 1/4-inch thick slices.
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Place vegetables in a large casserole dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat vegetables with oil (be careful not to separate onion rings).
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Place vegetables on grill in a single layer. Close lid and grill for about 3 to 5 minutes, until bottom side has grill marks.
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Turn vegetables over. Close lid and grill for another 3 to 5 minutes, until bottom side has grill marks and vegetables have softened. Place grilled vegetables in a bowl or casserole dish and cover with foil to keep warm.
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Slice baguette in half horizontally then into thirds (to make 3 sandwiches). Brush cut sides of bread with olive oil. Place cut side down on grill. Remove bread from grill when toasted, about 2 minutes. Watch closely so bread does not burn.
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Place salami on grill in a single layer and grill for about 1 or 2 minutes (salami will cook fast). Turn salami over and arrange 4 slices into a row the length of the cut bread (you will have 3 rows of salami, 4 slices in each row). Top each with 2 half slices of cheese. Grill until cheese melts.
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Place salami and cheese on bottom half of bread. Top with grilled vegetables. Drizzle Italian dressing on vegetables. Cover with top half of rolls.