Chorizo and Chimichurri Sandwiches

Ingredients

• 8 tablespoons extra-virgin olive oil, divided
• 3 tablespoons red wine vinegar
• 1½ cups lightly packed fresh cilantro OR flat-leaf parsley OR a combination, finely chopped
• 1 medium garlic clove, finely grated
• ½ teaspoon red pepper flakes
• Kosher salt and ground black pepper
• 1 baguette, cut into 4 sections, split horizontally, kept hinged on one side
• 4 links Mexican-style chorizo (see headnote), split horizontally, kept hinged on one side
• Optional garnish: Thinly sliced avocado OR sliced tomato OR mayonnaise OR a combination

Instructions

1. 1. Make the chimichurri with oil, vinegar, herbs, garlic, pepper flakes, salt, and black pepper.
2. 2. Brush the baguette sections with oil and toast cut-side down.
3. 3. Cook the split fresh chorizo links until browned and the centers reach 160°F.
4. 4. Place one sausage in each baguette section, spoon on chimichurri, and serve.