Ingredients
- CHIMICHURRI
- 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
- SANDWICHES
- 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
Description
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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