Recipe

By the Yard Sandwich

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This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You

This recipe was entered in the contest for Your Best Picnic Dish
Chef
pierino's Notes: 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...
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.

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Serves Many

1 sweet red pepper Ask a question about this ingredient

2 cloves garlic Ask a question about this ingredient

squirt of lemon juice Ask a question about this ingredient

1 teaspoon pimenton (smoked) Ask a question about this ingredient

olive oil Ask a question about this ingredient

1 gigantic loaf of Italian bread Ask a question about this ingredient

1 really big red onion Ask a question about this ingredient

1/4 pound of your best damn cheddar, cut into big thick slices Ask a question about this ingredient

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.
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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.
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Heat your oven to 425 degrees or mine to 450.
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Take out your big ol' loaf of bread. Slice the onions.
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Slice the cheese in healthy portions.
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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.
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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.
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2 Comments on By the Yard Sandwich

pierino added over 2 years ago

Thanks. Adding the rouille was my own idea as was upgrading the cheese. I think Mom probably used Kraft singles as she was big on convenience foods back then. But I did inherit her awesome cookbook collection.