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Sosis Bandari with a "peruvian Touch"
This sandwich is a popular street food in the south of Iran. It directly translates to “port sausage”, as the sandwich comes from the port cities in Iran. It’s spicy, meaty, saucy, rich, and everything that’s right with sandwiches. You may have already seen my sosis bandari sandwich, but this one is a bit different. This time I made it with my Peruvian friend, Chef Rodrigo Fernandini. We wanted to put both of our backgrounds into the sandwich, so this is a Sosis Bandari, but with a Peruvian touch. This time we added ají amarillo and rocoto, two of the most important peppers in Peruvian cooking. While ají amarillo is mild and fruity, rocoto is super spicy with sweet undertones. We wanted to pair the sandwich with an authentic Peruvian ají verde, a delicious, herby condiment that goes with anything and everything. This one is slightly different, as it includes not so traditional ingredients like mint and basil. The sauce really helped to cut through the rich and spicy "sosis" mixture to create a balanced bite that just hits you in all directions.
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