Chorizo and Capocollo Subs with Pickled Zucchini and Chimichurri

Ingredients

• Zucchini

  • 1 zucchini, cut into thin rounds
  • 1 tbsp (15 ml) white wine vinegar
  • ½ tsp sugar
  • ¼ tsp salt

• Chimichurri

  • ¼ cup (10 g) flat-leaf parsley leaves, finely chopped
  • 1 green onion, finely chopped
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (5 ml) white wine vinegar
  • 1/8 tsp red pepper flakes

• Assembly

  • 2 submarine buns, each 9 inches (23 cm) long
  • 2 tbsp (30 ml) store-bought mild red pepper spread
  • 1 package (125 g) thin slices black pepper capocollo
  • 1 package (125 g) thin slices dried chorizo
  • 1 cup (25 g) arugula