Choripan Sandwich

This recipe was developed by Chef Richie Rice at Dickinson College during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 2
Serving size: 8 ounces

Ingredients

7 Ounces Tofurky Italian Sausages
2 6-inch sub rolls
2 Tablespoons Olive oil
1 Tablespoon Chopped garlic in oil
4 Tablespoons Chimichurri

Preparation

1. Grill or bake the Tofurky Italian Sausage. Heat to 165 in the center. Hold hot for later.
2. Brush each side of the split sub rolls with olive oil.
3. Spread the garlic evenly across the roll sides.
4. Toast lightly in a 350 degree oven until lightly crispy.
5. Spread each side of the toasted sub rolls generously with the Chimichurri.
6. Place the hot sausage in the roll.
7. Serve whole or cut in half.