This post may contain affiliate links. Please read our disclosure policy
This Sausage, Pepper & Chimichurri Sandwich is juicy, loaded with flavour and completely grain-free and gluten-free! You read that right! No grains or gluten were involved in the making of this delicious sandwich.
What You Need for this Sausage, Pepper & Chimichurri Sandwich
- Against the Grain Baguette: This is probably the best grain-free and gluten-free bread I’ve ever tried. It’s crunchy on the outside, soft on the inside and tastes incredible. Perfect for your favourite sandwich, garlic bread, or even Thanksgiving stuffing!
It’s made with real ingredients like tapioca starch, milk, eggs and olive oil in a dedicated gluten-free, grain-free and nut-free facility in Brattleboro, Vermont. No seed oils or artificial flavourings. They also make some seriously good grain-free pizzas. - Sausage: Feel free to use your favourite sausages here. They can be pork, turkey, lamb, venison, etc. I used hot Italian pork sausages because that’s what I had on hand. For the absolute best flavour paring with the chimichurri, I recommend using a good quality chorizo.
- Peppers and Onions: Using a combination of red onion as well as green, yellow and red bell peppers will give the Sausage, Pepper & Chimichurri Sandwich a beautiful colour and range of sweetness.
- Chimichurri: It’s incredibly easy to throw together a batch of delicious chimichurri. You can put everything into a food processor and pulse until combined or make it the old fashioned way by chopping the ingredients by hand. Personally, I prefer the texture of doing it by hand.
How to Make the Sandwich
- Start by preparing the chimichurri. This can be done ahead of time.
- Preheat your oven to 400F so that it’s ready when you are.
- Start by getting some nice colour on the outside of the sausages by searing them in a pan with some avocado oil. Transfer them to a board and let them rest.
- Add the peppers and onions to the pan and sautée them until they’re softened and slightly charred. Transfer them to a bowl and cover to keep warm
- Place the baguettes on a sheet pan and place them in the oven to warm up. They only need around 6 minutes so keep an eye on them.
- Now that the sausages have had a chance to rest, you can slice them in half, lengthwise, and sear the insides to cook them through and develop even more flavour. If you sliced them before they rested, all of the juices would have escaped and you would have dried out the sausage.
- Slice the baguette in half. Slather both sides of the bun with the chimichurri and lay down the sausage and peppers. Drizzle with a bit more chimichurri and dig in!
Sausage, Pepper & Chimichurri Sandwich – Grain-Free, Gluten-Free
This Sausage, Pepper & Chimichurri Sandwich is juicy, loaded with flavour and completely grain-free and gluten-free! You read that right!
Ingredients
For the Chimichurri:
- ¼ cup fresh parsley
- ¼ cup fresh cilantro
- 2 cloves garlic, finely chopped
- 1 small shallot, finely chopped
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon dry oregano
- 1 teaspoon dry red chili flakes
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
For the Sausage and Peppers:
- 1 tablespoon avocado oil
- 4 mild or hot Italian sausages, substitute chorizo
- 1 medium green bell pepper, julienned
- 1 medium yellow bell pepper, julienned
- 1 medium red bell pepper, julienned
- 1 medium red onion, thinly sliced
- Kosher salt
- 2 Against the Grain Gluten-Free & Grain-Free Baguettes
Instructions
For the Chimichurri:
- In a bowl, combine all the ingredients. Stir to incorporate, cover, and set aside at room temperature for 10 minutes. Taste for seasoning and adjust with salt and pepper as desired. Can be refrigerated up to 5 days. Remove 15 minutes before serving.
For the Sausage and Peppers:
- Remove the Against the Grain Baguettes from the freezer and let them thaw at room temperature for 30 minutes.
- Preheat oven to 400F.
- Heat a large skillet over medium heat. Add the avocado oil and heat until shimmering. Add the sausages and cook until golden brown, around 3 minutes. Flip and cook until the other side is browned, 3 more minutes. They will still be raw in the middle. Transfer the sausages to a board and set aside.
- To the pan, add the green pepper, yellow pepper, red pepper and red onion. Season with a pinch of salt and cook, stirring regularly, until softened and slightly charred, around 12 minutes. Transfer to a bowl and set aside.
- Place the baguettes on a rimmed baking sheet and transfer them to the oven. Bake for until the bread is crunchy on the outside and soft in the middle, 6-8 minutes.
- Slice the sausages in half, lengthwise. Return them to the pan, cut-side down, and cook until golden brown and cooked through, around 4 minutes.
- Slice the bread in half, lengthwise. Generously slather both sides of the bun with chimichurri then top with the sausage and sautéed peppers. Drizzle with a little more chimichurri and serve immediately.
Video
Tried this recipe? Leave a comment below!
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
