With a chimichurri sauce of parsley, coriander, garlic, chilli and mayo, spicy chorizo sausages get the Vietnamese-roll treatment in this 20-minute recipe.
- 3 x 130 g chorizos, diagonally sliced
- 2 large vine-ripened tomatoes, deseeded and finely chopped
- 1 red capsicum, finely chopped
- ½ red onion, finely chopped
- 6 Vietnamese-style long crusty bread rolls
- 1 cup fresh parsley leaves
- ⅔ cup fresh coriander leaves
- 1 clove garlic, crushed
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried chilli flakes
- ½ cup mayonnaise
- Salt and pepper, to taste
- To make sauce, process parsley, coriander and garlic in a small food processor until finely chopped. Add oil, vinegar and chilli. Process until combined. Reserve 2 tbsp. Transfer remaining mixture to a bowl. Stir in mayonnaise. Season with salt and pepper.
- Heat an oiled, large, non-stick frying pan over a medium to high heat. Add chorizo. Cook, turning occasionally, for about 3 to 4 minutes, or until golden. Drain on absorbent kitchen paper.
- Combine tomatoes, capsicum, onion and reserved herb mixture in a bowl. Season. Mix well.
- To serve, cut rolls lengthways down the centre, without cutting all the way through. Spoon half the sauce evenly into rolls. Top with chorizo and tomato mixture. Serve with remaining sauce.
Chimichurri sauce can be made up to one day ahead. If sauce becomes too thick, add a little water to thin it out.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||12.4 g|
|Total carbohydrates||49.8 g|
|- Sugars||2.8 g|
|Dietary fibre||2.9 g|