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Argentinian Chorizo Sausage Sandwich
This grilled chorizo sandwich is loaded with zesty chimichurri and sweet-tangy piquillo peppers, making it a perfect match for a juicy California Merlot or Cabernet Franc. Fire up the grill, pour a glass, and dig in.
Pairs With
Ingredients
- 1 cup cilantro (picked)
- 1 cup flat-leaf parsley (picked)
- 1 jalapeño (seeded and chopped)
- 2 cloves garlic (chopped)
- 3/4 cup extra virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 cup piquillo peppers (chopped)
- 1/2 cup red onion (chopped)
- Salt
- 8 links Argentinian chorizo
- 8 sandwich rolls
Instructions
Chimichurri Sauce
Combine the cilantro, parsley, jalapeño, garlic and olive oil in the work bowl of a food processor.
Pulse until smooth.
Add the lime juice, red wine vinegar and pulse to combine.
Stir in the piquillo peppers and red onion and season to taste with salt. Reserve.
Sandwich
Grill the sausages over a hot grill.
Split the sandwich rolls and toast on the grill.
Spoon the chimichurri sauce on both sides of the bread.
Cut the sausage in half lengthwise and set on the bottom piece of bread.
Place the top piece back on, press together and serve.
Recipe courtesy of Cakebread Cellars.
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