Description
A smoky, juicy sandwich filled with grilled smoked sausage, fresh chimichurri, crisp onions, and peppery greens, all nestled inside a toasted crusty roll. Bold, tangy, and unforgettable.
Ingredients
Scale
- 4 smoked sausages (about 12 ounces)
- 4 crusty sandwich rolls
- 1 cup fresh parsley, finely chopped
- 1/2 cup cilantro, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 small red onion, thinly sliced
- 1 cup baby arugula or mixed greens
Instructions
- Preheat Your Equipment: Heat a grill pan or outdoor grill to medium-high heat.
- Combine Ingredients: In a bowl, whisk parsley, cilantro, garlic, vinegar, olive oil, chili flakes, salt, and pepper until well blended. Set aside to let flavors meld.
- Prepare Your Cooking Vessel: Lightly oil the grill grates or pan to prevent sticking.
- Assemble the Dish: Place sausages on the grill. Cook for about 10 minutes, turning occasionally, until browned and heated through.
- Cook to Perfection: Slice rolls open and toast lightly on the grill for 1–2 minutes.
- Finishing Touches: Spread chimichurri generously onto each toasted roll, layer with sausage slices, red onion, and arugula.
- Serve and Enjoy: Press sandwich gently, slice in half if desired, and savor the smoky-herbaceous magic.
Notes
- Let chimichurri rest for at least 15 minutes before using for best flavor.
- Grill sausages slowly so they stay juicy without bursting.
- Toast bread just enough for crunch while keeping it soft inside.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 3g
- Sodium: 940mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 45mg
Keywords: smoked sausage sandwich, chimichurri sandwich, grilled sausage recipe, easy sausage sandwich, summer grilling recipe