1. Heat large covered saucepot of salted water to boiling on high. Preheat oven to 425 degrees. To boiling water, add broccoli rabe; cook 6 minutes or until stems are tender. Drain; rinse with cold water. Drain well and gently squeeze dry, then coarsely chop; set aside.
2. On large rimmed baking sheet, toss peppers, onion, oil and 1/4 teaspoon each salt and pepper; spread in single layer. Roast 20 minutes or until brown.
3. Pull some bread from inside bottom halves of rolls; save for another use. Layer bottoms of rolls with artichokes, broccoli rabe, sun-dried tomatoes, onion mixture, pickled peppers and then cheese.
4. Arrange on foil-lined cookie sheets. Bake 8 minutes or until cheese has melted; after 3 minutes, add tops of rolls to oven to toast. Replace tops; cut sandwiches into smaller pieces for serving.