Chimichurri obsession

I have a confession. I am obsessed with chimichurri sauce. Even more embarrassing than divulging this information to you is that I have eaten the same sandwich with chimichurri sauce for lunch three days in a row. Chimichurri and I first locked star-crossed eyes at Goodwin's restaurant as I innocently stepped up to the counter to order my normal, boring turkey sandwich. Alas, I had seen someone devouring a pretzel roll and scanned the menu quickly to narrow down options. No pretzel roll was anywhere to be seen!

It was then that I glanced at the specials board, only to be met by the San Clemente. Here is where our love affair began. Turkey, avocado, tomato, lettuce and oh my, chimichurri sauce! All on a toasted pretzel roll?? Yes!!

After guiltily eating the same sandwich three days in a row at my desk and professing my love for it to all of my colleagues, no matter what kind of "you're a crazy person" stares I received, I decided it was time to make this at home.

Let me just say that many of my creations are met with positive feedback from my husband, but this time, I really nailed it. You can, of course, use this chimichurri sauce as Argentina intended it: on a lovely grilled steak. Some grilled fish or chicken would also be fantastic, but don't miss out on this sandwich.

I noticed at Goodwin's that their sauce was extremely garlicky (only a good thing in my book) and it had flecks of red onions in it. In my version, I included shallots and it added more garlic than the recipe I was working from called for. It was perfection.

If you can't find freshly made pretzel rolls, you could use some french bread as a substitute. I realize that a sandwich isn't really a recipe, but I wouldn't want you to mess it up.

San Clemente Sandwich
Makes 2 sandwiches

2 store-bought pretzel rolls, freshly made and cut lengthwise in half
thinly sliced turkey
1 tomato, sliced
lettuce leaves of your choice
1 avocado, sliced
chimichurri sauce (see below)

Toast your pretzel rolls. To assemble, generously spoon chimichurri sauce on the bottom part of the bun. You want all the garlicky oils to be dripping down your hands, so don't get skimpy. Layer turkey, then avocados, tomatoes and lettuce. Salt and pepper if you'd like and top with the pretzel roll. Enjoy! You can serve it with chips n' salsa like they do at Goodwin's if you'd like.

Chimichurri Sauce
Adapted from Bon Appetit

1 cup (packed) fresh Italian parsley
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
3 garlic cloves, peeled
1 shallot, peeled
1/4 cup (packed) fresh cilantro
3/4 tsp dried crushed red pepper flakes
1/2 tsp ground cumin
1/2 tsp salt

Puree all ingredients in processor. Transfer to a bowl. Cover and let stand at room temperature. This will keep in an airtight container in the refrigerator for up to a week.


  1. i feel sad that we were never able to share a peruvian chimichurri moment.
    they are not embarassed by their embrace of the chimichurri. indeed, the love garlic and parsley is so great, it has its own large dish in the deli counters.
    it is the first condiment on the table at most meals. they eat it with their most famous street food - antichucho beef hearts smoothered in chimichurri are a moment of bliss on the way home from a poop day at work.
    it is the first condiment you learn how to make at Lima's culinary institute.
    people there have no fear of smiling for the camera with bits of parsley stuck between their teeth.
    think i might even have heard something in wedding vows (sounded like "i promise to love you even when your chimichurri is too oily", although that may have been a translation issue)...
    so fear not, habit - be strong, and know that the chimichurri force is strong in others, too. you are not alone.

  2. best. comment. ever. love you Bod!

  3. Nice site Lisa. You are super bad!