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1
Lets make the chimichurri first and get it out of the way and into the fridge to get all happy.
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2
In a blender, throw in all the ingredients.
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3
Pulse a few times and chimichurri is done!
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4
Heat a heavy pan over high heat.
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5
When hot, slice chorizo sausage in half lengthwise, and place in the pan.
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6
Dont worry about the casing; it will slide off easily while sausage is searing.
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7
In the meantime, in a mortar and pestle, grind cumin seeds.
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8
Add chipotle powder, chili powder and salt.
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9
Combine well.
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10
Rub spice mix on both sides of chicken and let sit for a few minutes.
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11
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.
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12
While pan is hot, throw chicken on, and expect to hear it sizzle!
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13
Thats key to getting a crispy batch.
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14
If pan isnt hot enough, you wont get a good sear.
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15
At this point, please refrain from checking the chicken and let it sear!
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16
Flip over after 4 minutes or so, and repeat on the other side.
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17
Remove to a plate.
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18
Peel mango and slice off top and lower halves.
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19
Cut each half into two so you have one piece for each sandwich.
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20
Slice ciabatta or, if using rolls, slice rolls in half.
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21
Brush with oil and throw on hot pan to toast for a bit of color and crunch.
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22
To assemble the sandwich, spread some chimichuriri on each side of the bread.
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23
Top with a piece of chicken, drizzled with a little more chimichurri.
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24
Place a piece of mango on top, followed by chorizo, and drizzle more chimichurri on top.
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25
Put the cap on this sandwich and slice in half.
