Sausage, Pepper & Chimichurri Sandwich - Grain-Free, Gluten-Free

For the Chimichurri:
2 In a bowl, combine all the ingredients. Stir to incorporate, cover, and set aside at room temperature for 10 minutes. Taste for seasoning and adjust with salt and pepper as desired. Can be refrigerated up to 5 days. Remove 15 minutes before serving.
For the Sausage and Peppers:
5 Remove the Against the Grain Baguettes from the freezer and let them thaw at room temperature for 30 minutes.
6 Preheat oven to 400F.
7 Heat a large skillet over medium heat. Add the avocado oil and heat until shimmering. Add the sausages and cook until golden brown, around 3 minutes. Flip and cook until the other side is browned, 3 more minutes. They will still be raw in the middle. Transfer the sausages to a board and set aside.
8 To the pan, add the green pepper, yellow pepper, red pepper and red onion. Season with a pinch of salt and cook, stirring regularly, until softened and slightly charred, around 12 minutes. Transfer to a bowl and set aside.
9 Place the baguettes on a rimmed baking sheet and transfer them to the oven. Bake for until the bread is crunchy on the outside and soft in the middle, 6-8 minutes.
10 Slice the sausages in half, lengthwise. Return them to the pan, cut-side down, and cook until golden brown and cooked through, around 4 minutes.
11 Slice the bread in half, lengthwise. Generously slather both sides of the bun with chimichurri then top with the sausage and sautéed peppers. Drizzle with a little more chimichurri and serve immediately.