By The Yard Sandwich

• 1 sweet red pepper
• 2 cloves garlic
• squirt of lemon juice
• 1 teaspoon pimenton (smoked)
• olive oil
• 1 gigantic loaf of Italian bread
• 1 really big red onion
• 1/4 pound of your best damn cheddar, cut into big thick slices

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. 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. Heat your oven to 425 degrees or mine to 450.
4. Take out your big ol' loaf of bread. Slice the onions.
5. Slice the cheese in healthy portions.
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. 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.

sweet red pepper, garlic, squirt of lemon juice, olive oil, italian bread, red onion, cheddar

Taken from food52.com/recipes/4245-by-the-yard-sandwich (may not work)