Cheesy Chorizo Chimichurri Sandwich with Chipotle Potato Wedges

This irresistible sandwich brings together the bold flavors of Mexican chorizo and Argentinean chimichurri in one incredible bite. Hollowed-out baguettes are toasted until golden, then filled with spicy chorizo, fresh tomato-cilantro chimichurri and plenty of bubbling mozzarella cheese. The result is a cheesy, savory melt that’s perfect for lunch or dinner.

On the side, crispy potato wedges are roasted with garlic and paprika, then drizzled with a smoky chipotle mayo. The same mayo doubles as a dipping sauce for the sandwich, adding an extra kick of heat. Whether you pile it on or dip as you go, this meal is all about bold, satisfying flavors.

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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

9 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 oven to 450°F with racks in top and middle positions. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Finely dice tomato. Mince cilantro. Halve baguettes lengthwise; use a spoon to carefully hollow out the insides. (Save bread insides for another use, like breadcrumbs.)
2. On a baking sheet, toss potato wedges with a drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, in a small bowl, combine smoky red pepper crema, mayonnaise and chipotle powder to taste; season with salt and pepper. In another small bowl, combine diced tomato, minced cilantro and chimichurri.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add chorizo, savory paprika blend, salt and pepper. Cook, breaking up meat, until browned and cooked through, 4-6 minutes.
5. While chorizo cooks, place baguette halves on a second baking sheet. Fill top halves with mozzarella cheese. Carefully transfer potato sheet to middle rack and toast baguettes on top rack until bottoms are golden and cheese melts, 3-5 minutes.
6. Fill bottom baguette halves with chorizo. Top with tomato-cilantro chimichurri, then close with top halves (cheese side down). Halve sandwiches crosswise. Divide potato wedges among plates; top with remaining chorizo and drizzle with chipotle mayo and any remaining chimichurri. Serve sandwiches alongside with extra chipotle mayo for dipping.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any spicy ground sausage, but Mexican chorizo gives the best flavor.

What if I don't have chimichurri?

You can make a quick version by blending fresh parsley, oregano, garlic, vinegar and olive oil.

Can I make this dairy-free?

Use a dairy-free mozzarella alternative and omit the smoky red pepper crema or replace with a dairy-free crema.