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Grilled Cheese with Linguica Brazilian Grilling Sausage

And Chimichurri Sauce

Cook Time 25 Minutes

Serves 4

  • 1 bunch fresh parsley, about 1/2 cup leaves, roughly chopped
  • 1 bunch fresh cilantro, about 1 cup leaves and stems
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon champagne vinegar
  • 2 teaspoons red pepper flakes
  • 4 cloves garlic
  • 1 shallot, coarsely chopped
  • Kosher salt, for seasoning
  • ½ cup olive oil
  • 1 pound linguica Brazilian sausage
  • 1 LaBrea Bakery Take-And-Bake Garlic Loaf
  • 1 (4-ounce) stick salted butter
  • 8 ounces Oaxaca cheese, grated
  • 8 ounces Queso quesadilla cheese, grated
  • 8 ounces Monterey Jack, grated

Make the chimichurri first by combining the parsley, cilantro, oregano, garlic, red pepper, and vinegars in a blender. Pulse into a thick paste and add a heavy pinch of kosher salt and olive oil and combine until you have a thick but chunky sauce. 

 

Heat a grill for medium-high direct heat. Add the linguica sausage links and cook for 3 to 4 minutes per side. You’re looking for crispy, blistered skin on all sides, about 12 minutes total. Remove the sausage from the grill and set aside. 

 

Slice  LaBrea Bakery Take-And-Bake Garlic Loaf into 1-inch thick pieces, you should get about 8 out of the loaf. Butter one side of each slice. Grill the bread directly over medium-high until browned, about 2 minutes. Remove the bread from the grill. 

 

Toss the cheese together in a medium mixing bowl. Slice the linguica sausage into bite sized pieces. 

 

Build the sandwiches on a baking sheet. Top each slice of bread with some of the cheese mixture. Top half of the slices with the chimichurri sauce and the other halves with the sliced sausage. Put the baking sheet on the pan until the cheese is melted, about 5 minutes. Use a spatula to flip the chimichurri side onto the sausage side. Serve the sandwiches hot. 
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Grilled Cheese with Sausage and Chimichurri

Grilled Cheese with Linguica Brazilian Grilling Sausage And Chimichurri Sauce

Author Mark & Fey
Print Pin
Keyword Labrea Bakery, Poultry, Sandwiches
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 bunch fresh parsley about 1/2 cup leaves, roughly chopped
  • 1 bunch fresh cilantro about 1 cup leaves and stems
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon champagne vinegar
  • 2 teaspoons red pepper flakes
  • 4 cloves garlic
  • 1 shallot coarsely chopped
  • Kosher salt for seasoning
  • ½ cup olive oil
  • 1 pound linguica Brazilian sausage
  • 1 LaBrea Bakery Take-And-Bake Garlic Loaf
  • 1 4-ounce stick salted butter
  • 8 ounces Oaxaca cheese grated
  • 8 ounces Queso quesadilla cheese grated
  • 8 ounces Monterey Jack grated

Instructions

  • Make the chimichurri first by combining the parsley, cilantro, oregano, garlic, red pepper, and vinegars in a blender. Pulse into a thick paste and add a heavy pinch of kosher salt and olive oil and combine until you have a thick but chunky sauce. 
  • Heat a grill for medium-high direct heat. Add the linguica sausage links and cook for 3 to 4 minutes per side. You’re looking for crispy, blistered skin on all sides, about 12 minutes total. Remove the sausage from the grill and set aside. 
  • Slice  LaBrea Bakery Take-And-Bake Garlic Loaf into 1-inch thick pieces, you should get about 8 out of the loaf. Butter one side of each slice. Grill the bread directly over medium-high until browned, about 2 minutes. Remove the bread from the grill. 
  • Toss the cheese together in a medium mixing bowl. Slice the linguica sausage into bite sized pieces. 
  • Build the sandwiches on a baking sheet. Top each slice of bread with some of the cheese mixture. Top half of the slices with the chimichurri sauce and the other halves with the sliced sausage. Put the baking sheet on the pan until the cheese is melted, about 5 minutes. Use a spatula to flip the chimichurri side onto the sausage side. Serve the sandwiches hot.