• 2 Turano French Rolls
• 4 Argentinian Pork Sausages
• 8 slices of provolone cheese

Chimichurri Sauce
• 2 cup fresh Italian flat-leaf parsley, finely chopped
• ½ cup fresh cilantro, finely chopped
• 3 cloves garlic, finely minced
• 1 shallot, finely chopped
• 1 Fresno pepper, seeded and finely diced (or red jalapeño)
• 2 tsp dried oregano
• 3/4 cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 ½ tsp coarse sea salt (or salt to taste)
• ½ tsp black pepper, fresh coarse ground
• ½ tsp smoked paprika

Garnish
• 1 large tomato, finely diced
• 1 small sweet onion, finely diced
• 1 tsp kosher salt, Diamond Crystal
• 3 tbsp olive oil
• 1 tsp red wine vinegar

① To make the chimichurri, add all the ingredients aside from the olive oil, vinegar, and salt, and pulse in a food processor until ingredients are finely minced. Add the ingredients to a bowl and add in olive oil, vinegar, and salt, and mix together.
② To make the Garnish, chop the ingredients and mix in a bowl. Set aside.
③ Slice the sausages long way to butterfly them, and then cook on a grill or skillet on medium heat.
④ Once the sausages are cooked on both sides, with a little bit of char, char the inside of the Turano French Rolls as well.
⑤ To serve, spread the chimichurri sauce on the inside of the Turano French Rolls, add one sausage, followed by two slices of provolone cheese, and repeat this step. Then add the garnish. Cheese is optional and can be melted using a heat gun.