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RELATED RECIPES
Chorizo and Chickpea Stew with Wilted Cabbage
Kale and Chorizo Soup
Choripan
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35 minutes
2 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
baguette
kid friendly
has meat
(?)
Has meat from:
beef chorizo sausage
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
beef chorizo sausage
vegetarian
(?)
Not vegetarian due to:
beef chorizo sausage
pescetarian
(?)
Not pescetarian due to:
beef chorizo sausage
paleo
(?)
Not paleo due to:
granulated sugar
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
whole
 
1
loaf
 
1
whole
sliced.
 
1/2
tsp
 
1/2
tsp
 
3/4
cups
can use white wine vinegar or apple cider vinegar.
 
1/4
cups
 
2
tbsp
chopped.
 
2
tbsp
chopped.
 
2
tbsp
chopped.
 
1
tbsp
freshly squeezed.
 
1
tbsp
 
1
clove
1/2 clove for pickled onions, 1/2 clove for chimichurri sauce.
 
1
pinch
 
 
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PREPARATION
PREPARING THE PICKLED RED ONIONS
1.
Boil 2-3 cups of water. Peel and thinly slice the onion into approximately 1/4″ moons. Peel and cut the garlic clove in half.
2.
In a jar, add rice vinegar, sugar, salt and mix well until dissolved.
3.
Par-blanch the onions. Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
4.
Add the onions to the jar and stir gently to evenly distribute the flavorings.
5.
Let the onions pickle in the jar. Onions will be ready in about 30 minutes, but are better after a few hours.
PREPARING THE CHIMICHURRI SAUCE
6.
Chop the basil, parsley and cilantro and place into a food processor.
7.
Add 1/2 clove garlic, olive oil, red wine vinegar, lime juice and a pinch of red pepper flakes.
8.
Puree until almost smooth. Season with salt and pepper.
PREPARING THE CHORIZO
9.
Poke a few holes in the chorizo sausages and place on a hot grill until fully cooked (if not cooked) or until warm if fully cooked.
10.
Alternatively: You can cut the chorizo in half lengthwise and add back to the grill for a few minutes before serving.
ASSEMBLY OF SANDWICH
11.
Cut the baguette or French rolls lengthwise and place (inside down) on the grill to lightly toast.
12.
Place a tablespoon or more of chimichurri salsa on the baguette, spread and then add the chorizo sausage.
13.
Add pickled red onions and top with more chimichurri sauce if desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
Store the onions in the refrigerator. They will keep for several weeks but are best in the first week.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 3298
Protein 33.6 g
Carbohydrates 101 g
Iron 6.98 mg
Fiber 5.59 g
Calcium 94.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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