24 14-oz. servings


Recipe Preparation

To prepare à la carte:

1. Slice a baguette and brush the cut side with olive oil. Grill the bread oiled-side down until golden-brown.

2. Place 1 Tbsp. of olive oil in a heated sauté pan over medium heat. Add 4 oz. of chorizo and quickly cook on one side. Add 1 oz. each of the vegetables. Toss pan over medium high heat until lightly caramelized. Season with salt and pepper.

3. Cut an avocado into slices. Squeeze the juice of a lime quarter on the avocado. 

4. Place the sausage mixture on the baguette. Top with avocado slices and serve with 1 Tbsp. of chimichurri sauce.

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