When I was a young lad, my mom who loved to entertain would make this for guests while my father, Patio Daddy-O, would be incinerating poultry. I think the original came from like, a Better Homes cookbook or something. Anyway it still works as a warm up course, but I've added some fissionable materials to the project in the form of rouille. As far as the name I was never sure if it referred to a length of measure or the idea that we would consume it outside by the yard. Oh well, who cares. —pierino
- Serves Many
sweet red pepper
squirt of lemon juice
gigantic loaf of Italian bread
really big red onion
of your best damn cheddar, cut into big thick slices
- 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.
- 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.
- Heat your oven to 425 degrees or mine to 450.
- Take out your big ol' loaf of bread. Slice the onions.
- Slice the cheese in healthy portions.
- 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.
- 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.