Cheesy Chorizo Chimichurri Sandwich with Chipotle Potato Wedges

This sandwich brings together the best of Latin American flavors: spicy Mexican chorizo, tangy Argentinean chimichurri and gooey mozzarella cheese, all toasted inside a crusty baguette. It’s a hearty, satisfying meal that’s perfect for a weeknight dinner or a weekend indulgence.

Alongside, crispy potato wedges are roasted until golden and tossed with a smoky chipotle mayo that adds just the right kick. The same mayo doubles as a dipping sauce for the sandwich, so you can customize every bite. Get ready for a flavor-packed feast!

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Ingredients

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

18 ounce Mexican ChorizoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the top and middle positions. Wash and dry the potatoes, then cut them into ½-inch-thick wedges. Finely dice the tomato and mince the cilantro. Halve the baguettes lengthwise and carefully hollow out the insides with a spoon (save the bread for another use, like breadcrumbs).
2. On a baking sheet, toss the potato wedges with a generous drizzle of oil, garlic powder, salt and pepper. Spread in an even layer and roast on the top rack until golden and tender, 20-25 minutes.
3. While the potatoes roast, make the chipotle mayo: in a small bowl, combine the smoky red pepper crema, mayonnaise and chipotle powder to taste. Season with salt and pepper. In another small bowl, combine the diced tomato, minced cilantro and chimichurri.
4. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chorizo, savory paprika blend, salt and pepper. Cook, breaking the meat into pieces, until browned and cooked through, 4-6 minutes.
5. While the chorizo cooks, place the baguette halves on a second baking sheet. Sprinkle the mozzarella cheese over the top halves. Carefully move the potato sheet to the middle rack and place the baguette sheet on the top rack. Toast until the bottom halves are golden and the cheese is melted, 3-5 minutes.
6. Fill the bottom baguette halves with as much chorizo as you like. Top with the tomato-cilantro chimichurri, then close with the cheese-topped halves. Halve the sandwiches crosswise. Divide the potato wedges between plates, top with remaining chorizo and drizzle with chipotle mayo. Serve the sandwiches alongside with extra chipotle mayo for dipping.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute Mexican chorizo with Spanish chorizo or even a spicy Italian sausage. Keep in mind that Spanish chorizo is cured and may not crumble the same way.

What can I use instead of smoky red pepper crema?

If you can’t find smoky red pepper crema, mix 2 tablespoons of sour cream with 1 tablespoon of adobo sauce from chipotle peppers and a pinch of smoked paprika.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free baguettes or rolls and ensure your chorizo and other ingredients are certified gluten-free.