Ciabatta, a long, flat Italian bread, is ideal for this recipe, but you could also use a rustic round loaf; instead of splitting it horizontally, cut 6 1 1/4-inch-thick slices. You can refrigerate leftover chimichurri in an airtight container for up to 2 days.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Heat 1 tablespoon of the oil in a medium skillet over medium heat until hot but not smoking. Add the onion, and stir to coat. Cook, stirring, until softened, 3 to 4 minutes. Reduce heat to low, and continue to cook, stirring occasionally, until golden brown, 7 to 8 minutes more. Let cool.
Step 2
Make the chimichurri: Process the onion, parsley, salt, vinegar, cilantro, oregano, lemon juice, garlic, pepper, cumin, cayenne, and 5 tablespoons of the oil in a food processor until the ingredients are finely chopped and the mixture comes together, about 15 seconds. Set aside.
Step 3
Preheat a grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 3 to 4 seconds). Using the remaining 1/4 cup oil, brush the cut sides of the bread. Grill, cut side down, without turning, until underside is lightly charred, about 4 minutes. Cut each bread half crosswise into 3 pieces, and spread each piece with chimichurri.
