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.