Chimichurri Sausage Flatbread

Chimichurri Sausage Flatbread

Spicy smoked sausage pairs perfectly with cherry tomatoes, a drizzle of garlic oil and crumbled cheese on top of flatbread, for this tasty, shareable snack. A drizzle of homemade spicy chimichurri and a scattering of arugula takes it from everyday to wow.




30 Mins

Cook Time

10 Mins



4 Schneiders Three Cheese Jalapeno Smoked Sausages

1/3 cup finely chopped packed fresh parsley leaves

1/3 cup finely chopped fresh cilantro

1 tbsp finely chopped fresh oregano leaves

1 tbsp seeded and minced jalapeno pepper

3 tbsp garlic oil (or extra-virgin olive oil)

1 tbsp water

2 tsp wine vinegar

¼ tsp each salt and pepper

2 flatbreads (250 g each)

¼ tsp smoked paprika

2/3 cup cherry tomatoes, halved

2/3 cup crumbled queso fresco (fresh cheese)

1 cup baby arugula


Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill sausages according to package directions. Meanwhile, stir together parsley, cilantro, oregano, jalapeno, garlic oil, water, wine vinegar, salt and pepper. Brush 1 tbsp of the parsley mixture over each flatbread. Grill flatbreads until lightly toasted, about 1 minute per side.  Arrange, brushed side up, on large baking sheet.

Slice sausages into coin-size pieces. Sprinkle flatbreads evenly with paprika. Top flatbreads with sausage, tomatoes and cheese.

Place baking sheet directly on grill; close lid and grill until heated through, about 2 minutes. Remove to cutting board. Top with arugula.

Cut into wedges and drizzle with remaining parsley mixture before serving.

Queso fresco is a fresh Mexican cheese available in many supermarkets and specialty stores. You can substitute it with dry cottage cheese, paneer or even feta in a pinch.

Other Recipes You’ll Love