- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped cilantro
- 2 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon finely chopped shallot
- Kosher salt
- 8 pieces thick cut bacon
- Extra-virgin olive oil
- 8 ounces Linguiça sausage (About 4 sausages; see Note), halved lengthwise
- 4 large eggs
- 4 Mini Portuguese rolls, split and toasted
- 4 thin slices mild cheese, preferably Montealva goat’s milk cheese
- Hot sauce, preferably Piri-Piri
- 1 avocado – pitted, peeled and sliced
How to make this recipe
Make the salsa verde In a small bowl, mix all of the ingredients together. Season with salt.
Make the sandwiches Preheat the oven to 350 and set a baking rack in a rimmed baking sheet. Arrange the bacon on the prepared baking sheet and bake until crispy, about 20 minutes.
In a large cast iron skillet, heat 2 tablespoons of olive oil. Cook the sausage over moderately high heat, flipping once, until the edges begin to crisp and it’s lightly browned, about 5 minutes.
In a large nonstick skillet, heat 2 tablespoons of olive oil. Cook eggs over moderate heat until the whites are set, but the yolk is still runny, 3 to 4 minutes.
Drizzle the cut sides of the toasted rolls with some hot sauce and top with 1 sausage, 1 tablespoon of salsa verde, 1 fried egg, 1 strip of cheese, 2 strips of bacon and 2 to 3 slices of avocado. Close the sandwiches and serve immediately.
Linguiça is a smoke cured sausage common in Portugal. It can be found in most specialty food stores.