Roasted Red Pepper Sandwiches With Tapenade And Basil

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5 large red bell peppers

2 garlic cloves, minced

2 teaspoons chopped thyme

2 teaspoons chopped rosemary

1 can anchovy fillets (3 ounces), drained and minced

Salt and freshly ground pepper

Two 24-inch baguettes, halved lengthwise

1/3 cup black olive tapenade from a jar

20 basil leaves

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