Cut the peppers in half and arrange, cut-side down, on a baking sheet. Broil in a preheated oven for 10-15 minutes, until the skin blisters. Remove from the oven, place in a bowl, cover with plastic wrap and let cool. Carefully peel off the skin with a small knife then cut each pepper into 8 strips. Toss with the anchovy paste and season with salt, pepper and lemon juice.
Flatten the bread with a rolling pin then spread the cheese over the bread. Pluck the basil leaves and sprinkle over the bread.
Arrange the pepper strips alternately (red/yellow) over the bread then top each with 2 slices of salami.
Sandwich the bread slices together, squeezing firmly. Cut off the crusts and then cut the bread diagonally into triangles.