Veggie Baguette Sandwich with Cranberry Chimichurri

The perfect sandwich!

  • preparation

    Preparation time

    15 Minutes

  • portions



  • cooks

    Cooks In

    10 Minutes


We asked food blogger Rinky of @thepalatetrails to create a tasy recipe with our frozen cranberries and she did not disappoint! This recipe for Veggie Baguette Sandwich with Cranberry Chimichurri is a must make! Toasty bread with sauteed peppers and onions, arugula, avocado, and cranberry chimichurri is mouthwatering. The cranberries bring a brightness to this sandwich that you'll keep going back for more. What we love even more, you can use the cranberry chimichurri in other dishes as well so make extra!




  • 1 cup frozen cranberries
  • 1/2 cup fresh flat head parsley
  • 2 green chillies (optional but I like mine spicy)
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1/8 cup EVOO
  • 3-4 tbsps champagne vinegar

Veggie Sandwich

  • 1 Baguette
  • EVOO
  • 1 cup arugula
  • 1 cup sautéed peppers and onions (sauté them in a little oil along with salt and pepper)
  • 1 avocado
  • Your favorite sauce (I love spicy truffle aioli)

For Chimichurri sauce

  1. Blend all ingredients in a foodprocessor except the vinegar.
  2. Once you get a finely minced version put that in a bowl and add vinegar.
  3. Set it aside and get ready to assemble the baguette sandwich


For sandwich

  1. Toast Baguette  in oven at 400F with EVOO and salt for 10-12 minutes until edges are golden.
  2. Spread your fave sauce on both sides.
  3. Then lay the sautéed peppers & onions, avocado and generous amount of cranberry chimichurri, then finish with arugula.
  4. Close the sandwich and cut into 4-8 pieces and enjoy! 


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