4 Serves
35 Mins
3 g
18 g
21 g
Prepare the chorizo sausages by pricking them lightly with a knife to prevent bursting during cooking.
Ingredients, vitamins, and health benefits
Chimichurri sauce
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AmericanVitamin E
3 mg / 15 mgVitamin K
134 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
59 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
78 mg / 1,250 mgPotassium
148 mg / 4,700 mgSodium
177 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Heat a grill pan over medium-high heat and add a small amount of vegetable oil to prevent sticking.
Place the chorizo sausages on the grill pan and cook, turning occasionally, until browned and cooked through.
Slice the crusty bread rolls in half and toast them on the grill pan until golden brown.
Assemble the sandwiches by placing the grilled sausages inside the toasted rolls and topping with chimichurri sauce, seasoning with salt and pepper to taste.
Chorizo Sausage
Vegetable Oil
Crusty bread rolls
Salt And Pepper
Vitamin A
31 µg / 900 µgVitamin C
11 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
134 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
59 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
78 mg / 1,250 mgPotassium
148 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
41
g16
g66
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Korean
ArgentinianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgAlcohol
0 g