These little grilled sausage and peppers open sandwiches made with Argentinian sausage are perfect for summer grilling! They are super easy appetizers to make while you enjoy a glass of sangria as you’re grilling this summer. They can be a starter for an epic summer barbecue or part of a no-fuss tapas party. They are so satisfyingly delicious and fun to make!
What is a Montadito
If you’re not familiar with montaditos, it’s time you guys met. I know you’ll hit it off ?
Montaditos are a type of Spanish tapas that are mini sandwiches. They are similar to sliders and canapes. Basically, you pile on your favorite meat and toppings onto little bread sandwiches or bread slices. Once you get the hang of making them, you’ll discover all sorts of toppings to try. Consider this post your license to get creative on your own little bread canvases!
Grilled Chorizo Toppings
This little grilled sausage and peppers montadito is my take on choripan, a popular Argentinian street food made with grilled chorizo topped with chimichurri. My version is bite-sized, and also includes grilled peppers and onions with cilantro chimichurri sauce.
Chorizo is an Argentinian sausage you should be able to find at your local grocery store. But if you can’t, substitute Italian sausage.
Summer Chill Grill
I love how chill this grill recipe is! It takes very little prep and everything cooks together on the grill at about the same time. You just need to make the chimichurri sauce ahead of time. So once your guests arrive you can hand them a glass of wine or an ice-cold beer and drink and chill with them by the grill.
Throw the sausage, peppers, and onions on the BBQ while you hang out in the backyard with your guests. The sausages and veggies cook in about 10 minutes, and you can add the bread slices on the top rack as the other items are finishing up.
Then, remove everything from the grill and slice up the sausages into thick diagonal slices and the peppers into ribbons. Place a slice of sausage on the toasted bread and pile on the peppers and onions and top with a drizzle of chimichurri sauce.
Summer Grilling Menu Idea
Once you’ve done a little noshing on these little choripan slices with your friends, you can start grilling your main dish. May I suggest churrasco steak with chimichurri sauce to keep the Argentine theme going? Keep it simple with a Grilled Veggie Salad so you don’t have to keep going in and out of the kitchen. Finish off with a little ice cream for dessert. It’s so easy, breezy!
Give these montaditos with grilled sausage and peppers a try and let me know how you like them. ¡Buen provecho!Print
These mini-sandwiches, called montaditos, are piled high with grilled sausages and peppers and onions and drizzled with chimichurri sauce. A delicious take on Argentinian choripan that’s perfect for your next barbecue.
1 loaf French Bread
1 package chorizo (Argentinian sausage) – 5 links
2 red bell peppers
1 large red onion
Preheat: Heat a grill to medium heat.
- Prepare the chimichurri sauce. You can do this one day in advance to give the flavors a chance to deepen.
- Cut the bell peppers and remove the ribs and seeds. Cut in as large a piece as you can. I usually cut the tops and bottoms off and then cut the body into 3 large pieces that can lay flat on the grill.
- Peel and slice the onion into thick slices (just under half an inch). If the slices are too thin they’ll fall apart on the grill.
- Slice the baguette bread into ½ inch thick slices.
- Brush the veggies lightly with oil and sprinkle generously with salt and pepper. Let the veggies sit for about 10 minutes before putting them on the grill.
- Brush the bread with oil and set aside until the last 2 minutes of cooking time.
- Grill the veggies until they have some char and color but aren’t burned. Grill the sausages until they are cooked. Don’t poke the sausages as you grill them because the juices will drain and you’ll end up with a dry sausage.
- Sausage temperature should be about 160 degrees. Grill times will vary based on your grill and the thickness of the veggies. But following are my grill times:
- Onions Bell Peppers: about 5 minutes per side for a total of 10 minutes
- Sausages: 10 minutes total, turning them as you go so all sides get cooked evenly.
- Bread slices: 1 minute on each side, total of 2 minutes, placed on the top rack for indirect heat (really depends on the thickness and where you place them on the grill). They should be lightly toasted.
- Remove the veggies and sausages and give them a few minutes to rest. If you plan to remove the charred skin on the red bell peppers, place them under a foil tent to steam a bit to make the skin removal easier. (I like the char, so I skip this step)
- Slice the peppers into ribbons. The onions will be easy to pull apart once they are off the grill.
- Slice the sausages diagonally into about ½ inch slices.
- Top each slice of bread with a slice of sausage, add a few ribbons of peppers and a few onion rings.
- Drizzle with chimichurri sauce.
The measurements are pretty fast and lose. You can adjust the thickness the bread and sausages to your liking and pile on as much of the onions and peppers as you like. Same goes with the sauce. The more you add the messier they’ll be, though, so start small and see how it goes.
Calorie count includes chimichurri sauce, but prep time does not. The sauce takes about 30 minutes, but you should give the chimichurri sauce a few hours to let the flavors get to know each other.
- Serving Size: 3 slices