Roasted pepper and turkey sandwiches

2 Anaheim chile peppers, halved lengthwise
2 red, yellow or green bell peppers or poblano chile peppers, quartered lengthwise
4 (7 to 8-inch) hoagie sandwich buns, split lengthwise
2 tablespoons butter
1/4 pound turkey breast, thinly sliced
4 slices Swiss Cheese
1/4 cup country-style Dijon, jalapeno, dill or sweet hot mustard

1. Heat broiler. Cover broiler pan with aluminum foil. Remove seeds and stems from peppers. Place peppers, cut-side down, onto broiler pan. Broil 4 to 6 inches from heat until skins blacken (8 to 12 minutes). Wrap in damp towels; place in plastic food bag. Let stand 15 minutes.
2. Meanwhile, brush bottom bun halves with melted butter. Place onto broiler pan, buttered-sides up. Broil 4 to 6 inches from heat until light golden brown (1 to 2 minutes).
3. Place 1/4 turkey on each bottom bun half; top with 1 slice cheese. Broil until cheese is melted (1 to 2 minutes). Remove from broiler. Peel skins from peppers. Place 1 piece of each pepper over cheese. Spread bun tops with mustard; place on peppers.