VEGGIE BAGUETTE SANDWICH W/ CRANBERRY CHIMICHURRI

That warm toasty baguette 🥖 with sautéed peppers and onions, arugula, avocado and cranberry Chimichurri 🤌🏼🤤🤤 tbh the cranberry Chimichurri takes all the attention because of the freshest cranberries from @capecodselect Sharing my Chimichurri recipe below – 

INGREDIENTS –

For Chimichurri – 

• 1 cup frozen @capecodselect cranberries 
• 1/2 cup fresh flat head parsley 
• 2 green chillies (optional but I like mine spicy)
• 1/4 tsp salt 
• 1 tbsp sugar
• 1/8 cup EVOO
• 3-4 tbsps champagne vinegar 

For Veggie Sandwich – 

• 1 Baguette 
• EVOO
• 1 cup arugula 
• 1 cup sautéed peppers and onions (sauté them in a little oil along with salt and pepper)
• 1 avocado 
• Your favorite sauce (I love spicy truffle aioli)

METHOD –

• For Chimichurri sauce –
  • Blend all ingredients in a chopper except the vinegar. 
  • Once you get a finely minced version put that in a bowl and add vinegar. 
  • Set it aside and get ready to assemble the baguette sandwich 🥪 🤌🏼
• For sandwich –
  • Toast Baguette 🥖 in oven at 400F with EVOO and salt for 10-12 minutes until edges are golden. 
  • Spread your fave sauce on both sides. Then lay the sautéed peppers & onions, avocado and generous amount of cranberry chimichurri, then finish with arugula. Close the sandwich and cut into 4-8 pieces.
• Bon Appetit!

xoxo Rinky