Roast pepper over open flame and place in bag for 5 minutes. Rinse under water and julienne.
Slice the Margherita® capicola and dice the salami and pepperoni. Continue uniform dicing with the tomatoes, mozzarella and red onion. Chop the fresh basil.
In a small mixing bowl, combine all above ingredients EXCEPT the toasted baguette slices. Refrigerate for 1-2 hours.
Arrange toasted baguettes on a small plate and top with marinated salad in the center.