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Chorizo and Sauteed Pepper Sandwich with Lemony Olive Oil-cilantro Drizzle

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B9, C, P
    MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/4 cup freshly squeezed lemon juice

    2. 1 to 3 fresh red chiles, such as cayenne, Thai, or red jalapeño, stemmed and chopped

    3. 1 tablespoon finely chopped garlic

    4. 1 1/2 teaspoons sweet paprika

    5. 1/2 teaspoon hot pimentón (hot smoked Spanish paprika)

    6. 1/2 teaspoon salt, plus more for seasoning

    7. 1/2 cup chopped fresh cilantro leaves

    8. 1/3 cup plus 3 tablespoons Portuguese or Spanish extra-virgin olive oil

    9. 1 red bell pepper, julienned (about 2 cups)

    10. 1 yellow bell pepper, julienned (about 2 cups)

    11. 1/2 yellow onion, julienned (about 1 cup)

    12. Freshly ground black pepper, for seasoning

    13. 1 1/2 pounds smoked chorizo sausage (or other spicy sausage, such as linguiça or spicy Italian), cut into 6-inch lengths and halved lengthwise (8 pieces)

    14. 6-inch loaves Portuguese stick bread, or four 6-inch sections French bread, split and lightly toasted

    Instructions Jump to Ingredients ↑

    1. Combine the lemon juice, chile pepper(s), garlic, paprika, pimentón, salt, and 1/4 cup of the cilantro leaves in a blender, and puree. With the motor running, slowly drizzle in the 1/3 cup olive oil to form an emulsion, and continue to blend for 1 minute, until the mixture is uniform. Transfer to a small serving bowl and stir in the remaining 1/4 cup cilantro. Set aside.

    2. Heat 2 tablespoons of the olive oil in a 12-inch sauté pan over medium-high heat. Add the bell peppers, onion, a few generous pinches of salt, and a pinch of black pepper, and cook until the vegetables are lightly browned and soft, stirring occasionally, 5 to 6 minutes. Remove from the pan and set aside on a large plate.

    3. Add the remaining 1 tablespoon olive oil to the sauté pan. Add the sausage, in batches if necessary, and cook until browned and blistered, 2 to 3 minutes per side. Transfer to the plate with the peppers and onion.

    4. Arrange the toasted bread on a clean work surface. Place 2 sausage pieces on each bottom half of the bread. Drizzle with 1 to 2 tablespoons of the sauce. Divide the pepper-and-onion mixture among the 4 sandwiches, and drizzle a bit more of the sauce on top. Gently press the top halves of the bread over the filling, and serve immediately.

    5. Yield : 4 sandwiches

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