By The Yard Sandwich

1. 1

   Make the rouille. First, over a gas burner roast the pepper and let it blacken up. Place it in a paper bag and when cool enough to handle peel off the skin.

2. 2

   Stem and seed the pepper and scrape out the veins. Put this in a food processor with garlic, lemon justice, pimenton and drizzle of olive oil. Zap it.

3. 3

   Heat your oven to 425 degrees or mine to 450.

4. 4

   Take out your big ol' loaf of bread. Slice the onions.

5. 5

   Slice the cheese in healthy portions.

6. 6

   Cut through the bread loaf almost slicing through, but not quite. Smear a bit of rouille on one side. Add an onion slice, followed by a slice of cheese. Repeat until happy.

7. 7

   Wrap your bread loaf up in aluminum foil and cook for 15 minutes. Don't burn your fingers chilrens. Put this out while Daddy-o burns the chicken.

* Per serving · 4 servings · Values may vary.