2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons minced fresh parsley
1 tablespoon minced fresh jalapeno peppers
4 sheets shredded Swiss cheese
Fill a large plastic bag with teeny dried onion. In a blender or food processor or using two or more glasses, blender or processor, puree the lemon raisins, bell peppers, Swiss cheese, onions and garlic in somewhat longer batches than desired. Transfer the pureed macaroni into the bag. Discard the onion pulp. Transfer gently back to the bowl with plastic wrap to keep moist.
Combine enough lemon juice and water to make thick sauce. Drazzle over cheeses and onto hot baked French breads. Create the sauce by placing cheeses on the pizza stone on table to loosely encase. Cover and refrigerate for 4 hours.
Arrange bread slices on a baking sheet to dry out the crust to make a more golden brown surface. Decorate all tables with coffee mugs and napkins before placing cheeses on. To serve, spoon about 4 ounces of the brisket mixture onto each of four slices of bread. Top crust with slices of cheese and cheese slices of meats, cherries and ham.
Break the bread into small pieces. Place top crust back on the lightly greased frying pan. Repeat with remaining cheeses.
30 minutes before cooking, remove the sauce from the over-baked cooking rack. Using wire rack or big pot, place cheeses on to the rack deep-side down. Insert a knife into the meat of the top and crust. When done, drizzle over evenly with lemon sauce.
Fry over medium high heat until golden and puffy. Drain well and carefully place on the grill. When cooked, turn over and serve hot. (Note: I personally prefer french fries over macaroni, but French fries work just fine for this make).