Choripán

Yield

Makes 24 14-oz. servings.
Choripan

Ingredients

  • 5 ct. Sienna Bakery French Baguette, thawed
  • ½ c. Primo Gusto Mediterranean Olive Oil
  • 6 lb. Chorizo Sausage Link
  • 1½ lb. Jumbo Spanish Onions, sliced into strips
  • 1½ lb. Markon Green Pepper, sliced into strips
  • 1½ lb. Red Peppers, sliced into strips
  • 1½ lb. Yellow Peppers, sliced into strips
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 12 oz. Avocado
  • 6 ct. Markon Limes, quartered
  • 32 oz. Recipe: Chimichurri Sauce

Recipe Preparation

To prepare à la carte:

1. Slice a baguette and brush the cut side with olive oil. Grill the bread oiled-side down until golden-brown.

2. Place 1 Tbsp. of olive oil in a heated sauté pan over medium heat. Add 4 oz. of chorizo and quickly cook on one side. Add 1 oz. each of the vegetables. Toss pan over medium high heat until lightly caramelized. Season with salt and pepper.

3. Cut an avocado into slices. Squeeze the juice of a lime quarter on the avocado. 

4. Place the sausage mixture on the baguette. Top with avocado slices and serve with 1 Tbsp. of chimichurri sauce.

Nutrition Information (per serving)