Slice rolls in half horizontally. Whisk together reserved artichoke marinade, basil and pepper. Brush over cut sides of rolls.
On bottom of rolls, layer half the roasted peppers and half the cheese. Top with tomatoes and artichokes. Cover with remaining red pepper and provolone. Replace tops of rolls; wrap each roll in aluminum foil.
Bake in preheated 350°F oven for 15 minutes or until warm and the cheese is melted.