To make the mayonnaise, combine the parsley,coriander, garlic and chilli in a food processor.Process until finely chopped then transfer toa small bowl. Stir in oil and vinegar. Remove2 tbs to a large bowl and set aside. Add themayonnaise to the small bowl, season and mixwell.
Add the tomato, Minicaps® and red onion to thereserved sauce in the large bowl, stir gently tocombine.
Add the chorizo to a large, non-stick frying pan.Place over a medium-high heat. Cook, shakingthe pan often for 4-5 minutes, or until lightgolden. Add the Broccolini®, cook for a further 2-3minutes until the Broccolini® is tender.
To serve, cut the rolls in lengthways down thecentre without cutting all the way through.Spread both sides of each roll with somechimichurri mayo. Divide the Broccolini® chorizobetween the rolls. Top with the tomato mixture.Serve with remaining mayo.