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

Adapted from Goodwin's Restaurant

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.