Mango & Smoked Chorizo Sandwich with Blackened Chicken and Chimichurri

Let’s make the chimichurri first and get it out of the way and into the fridge to get all happy. In a blender, throw in all the ingredients. Pulse a few times and chimichurri is done!

Heat a heavy pan over high heat. When hot, slice chorizo sausage in half lengthwise, and place in the pan. Don’t worry about the casing; it will slide off easily while sausage is searing.

In the meantime, in a mortar and pestle, grind cumin seeds. Add chipotle powder, chili powder and salt. Combine well. Rub spice mix on both sides of chicken and let sit for a few minutes.

When chorizo is nice and browned on both sides, transfer to a small toaster oven if you have one and turn it lowest temperature to keep it warm while assembling the rest of the sandwich.

While pan is hot, throw chicken on, and expect to hear it sizzle! That’s key to getting a crispy batch. If pan isn’t hot enough, you won’t get a good sear. At this point, please refrain from checking the chicken and let it sear! Flip over after 4 minutes or so, and repeat on the other side. Remove to a plate.

Peel mango and slice off top and lower halves. Cut each half into two so you have one piece for each sandwich. Slice ciabatta or, if using rolls, slice rolls in half. Brush with oil and throw on hot pan to toast for a bit of color and crunch.

To assemble the sandwich, spread some chimichuriri on each side of the bread. Top with a piece of chicken, drizzled with a little more chimichurri. Place a piece of mango on top, followed by chorizo, and drizzle more chimichurri on top. Put the cap on this sandwich and slice in half.