Sausage, Pepper & Chimichurri Sandwich (Edit recipe)

This Sausage, Pepper & Chimichurri Sandwich is juicy, loaded with flavour and completely grain-free and gluten-free! You read that right!

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	324
Fat:	24 g
Carbohydrates:	18 g
Protein:	8 g
Cholesterol:	18 g
Sodium:	435 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

For the Chimichurri

.25 cup Parsley, fresh
.25 cup Cilantro, fresh
2 cloves Garlic, finely chopped
1 Shallot, small, finely chopped
.25 cup Extra Virgin Olive Oil
.25 cup Red Wine Vinegar
1 tsp dried Oregano
1 tsp Chili Flakes, dry red
1 tsp Smoked Paprika
.5 tsp Kosher Salt
.25 tsp Ground Fresh Black Peppercorns

For the Sausage and Peppers

1 Tbsp Avocado Oil
4 Hot Italian Sausage, or mild (substitute chorizo)
1 Green Bell Peppers, medium, julienned
1 Yellow Bell Pepper, medium, julienned
1 Red Bell Pepper, medium, julienned
1 Red Onion, medium, thinly sliced
Kosher Salt
2 Gluten-free Baguette, Against the Grain Gluten-Free & Grain-Free

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Chimichurri

In a bowl, combine all the ingredients. Stir to incorporate, cover, and set aside at room temperature for 10 minutes. Taste for seasoning and adjust with salt and pepper as desired. Can be refrigerated up to 5 days. Remove 15 minutes before serving.

For the Sausage and Peppers

Remove the Against the Grain Baguettes from the freezer and let them thaw at room temperature for 30 minutes.
Preheat oven to 400F.
Heat a large skillet over medium heat. Add the avocado oil and heat until shimmering. Add the sausages and cook until golden brown, around 3 minutes. Flip and cook until the other side is browned, 3 more minutes. They will still be raw in the middle. Transfer the sausages to a board and set aside.
To the pan, add the green pepper, yellow pepper, red pepper and red onion. Season with a pinch of salt and cook, stirring regularly, until softened and slightly charred, around 12 minutes. Transfer to a bowl and set aside.
Place the baguettes on a rimmed baking sheet and transfer them to the oven. Bake for until the bread is crunchy on the outside and soft in the middle, 6-8 minutes.
Slice the sausages in half, lengthwise. Return them to the pan, cut-side down, and cook until golden brown and cooked through, around 4 minutes.
Slice the bread in half, lengthwise. Generously slather both sides of the bun with chimichurri then top with the sausage and sautéed peppers. Drizzle with a little more chimichurri and serve immediately.