Choripán

Servings

24 14-oz. servings

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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.

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