The Works Sandwich with WWF Curtido

For Chimichurri Sauce
2 bunchesCilantro, coarsely chopped including stems
1 bunchParsley, leaves coarsely chopped
¼ cupMinced garlic
¾ cupCoarsely ground almonds
1 tablespoonSmoked hot paprika
1 tablespoonCrushed red chili flakes
¼ cup, plus more to tasteFresh lemon juice
¾ cup, plus more to tasteExtra virgin olive oil
To taste Kosher salt
To taste Freshly ground black pepper
For the Sandwiches
Canola oil
4 slicesArtisan-style bread
2 tablespoonsSalted butter, softened
¾ cupShedded cheese
2Eggs
1Avocado, sliced
1 Tomato, sliced
2Chorizo patties
To tasteKosher salt and freshly ground pepper
Wild West Ferments El Curtido

 

Put all ingredients for Chimichurri Sauce into a blender and blend to a coarse consistency. Set aside.

Lightly grease a skillet with canola oil. Butter each slice of bread. Working in batches, if necessary, place the slices of bread, butter side down, on the skillet. Top each slice of bread with shredded cheese.

In another skillet, place 1 tablespoon canola oil in a large nonstick skillet over medium heat. When the oil is hot, add the eggs to the pan. Season with salt and pepper. Cook until the whites begin to set, about 2 minutes, then flip and cook for another minute or two. (The whites should be fully cooked, while the yolks are set but still slightly runny.)

When the cheese has melted and the bread slices are browned and crisp, divide the avocado between 2 slices of the cheese-covered bread. Season to taste with salt and pepper.

Top with the tomato slices and season with more salt and pepper.

Top the tomato slices with the chorizo patties and drizzle each patty with 2 to 3 tablespoons of chimichurri sauce.

Top each sandwich half with a fried egg, and poke a small slit in top of each egg to allow some of the yolk to seep into the sandwich.

Top the eggs with Wild West Ferments Curtido.

Finish the sandwiches with the second slice of bread. Transfer to a cutting board to cut in half. Serve immediately.

Makes 2 sandwiches.


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