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 chimichurri--Argentina's answer to pesto--so guests can serve themselves. But when the weather is cold and wet--as it can be this time of year--it's good to have an indoor option like this one.
Sunset NOVEMBER 2011
1. Mix 2 tbsp. boiling water, the garlic, and chile; let steep 3 minutes. Stir in remaining chimichurri ingredients; season with salt.
2. Halve rolls and toast, cut side up, in a 350° oven until crisp, about 10 minutes.
3. Heat oil in a large heavy frying pan over medium heat and add sausages. Cook, covered, turning often, until cooked through, 15 to 20 minutes. Top each with cheese, remove from heat, and cover until cheese melts. Sprinkle with paprika.
4. Spoon 2 to 3 tbsp. chimichurri onto roll halves and make a sandwich with sausages. Serve with remaining chimichurri.
Note: Nutritional analysis is per sandwich.
You can easily double or triple the sandwich part of the recipe (one batch of chimichurri, though, will be enough for at least 10 sandwiches).
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