Argentine-style Sausage Sandwiches


  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons red chile flakes
  • 1/2 cup extra-virgin olive oil
  • 6 tablespoons chopped flat-leaf parsley
  • 2 tablespoons minced fresh oregano leaves
  • 1/4 cup red wine vinegar
  • Salt
  • 4 sandwich rolls, such as Mexican bolillos
  • 1 teaspoon olive oil
  • 4 fresh Italian-style pork sausages (not hot)
  • 4 ounces sliced provolone cheese
  • 1/8 teaspoon sweet smoked Spanish paprika


These Big, Bold, Juicy Sandwiches Are From Morgan Robinson, Chef-owner Of Smoke Open Fire Cooking In Napa. He Grills The Sausages And Melts The Cheese On The Grill Too, In A Small Cast-iron Skillet, Then Puts Both On The Table With Crusty Rolls And Chimic

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