Paula’s Pão Chouriço – Portuguese Sandwiches and Chimichurri Sauce

Directions

Chimichurri

1. Chop the parsley and garlic in a food processor or by hand until finely minced.
2. Transfer the mix into a jar with a lid. Add the oregano, red pepper flakes, paprika, salt, and pepper.
3. Pour in the balsamic vinegar and olive oil, screw the lid on, and shake it up!
4. Let the chimichurri sit in the fridge for a bit so the flavors can develop. It’ll last up to two weeks in the fridge or six months in the freezer.

Pão Chouriço

1. Preheat your oven to 400°F (200°C).
2. In a pan, sauté the red onion and bell pepper with 1 tablespoon of chimichurri sauce (or olive oil if you prefer) until they’re soft and slightly caramelized, about 5 minutes.
3. Dust your countertop with a little flour and roll out / stretch out the pizza dough into a rectangle. You want it thin but not so thin that you can see through it.
4. If you’re using chimichurri sauce, brush a thin layer onto the dough. (If not, just skip this and go straight to the next step!)
5. Spread the sautéed vegetables over the dough (about ½ cup). Don’t go overboard—just enough to cover the surface without making it soggy.
6. Layer the sliced chouriço (or your choice of meat) and then sprinkle with mozzarella (or whatever cheese you prefer).
7. Carefully roll up the dough like a log, pinching the edges to seal it.
8. Brush the top with a little olive oil or chimichurri sauce, and pop it in the oven. Bake for 18-20 minutes, or until golden brown and crispy.
9. Let it cool for a few minutes, then slice into pieces. You can serve it whole or cut it into smaller portions. For extra flavor, serve with a little dish of chimichurri on the side!