Yield: Serves 8
Chef: Chef Brian Streeter
1c. cilantro, picked
1c. flat-leaf parsley, picked
1 jalapeño, seeded and chopped
2 cloves garlic, chopped
¾ c. extra virgin olive oil
2 T. lime juice
1 T. red wine vinegar
1 c. piquillo peppers, chopped
½ c. red onion, chopped
salt
8 links Argentinian chorizo
8 sandwich rolls
To make the chimichurri sauce, combine the cilantro, parsley, jalepano, 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. Str in the piquillo peppers and red onion and season to taste with salt, reserve
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.
Enjoy with a glass of Cakebread Cellars Benchlands Select Cabernet Sauvignon.
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