Prep Work: Shred carrots. You could make salad ahead by adding olive oil, HALF of the lemon juice, onion, and salt and pepper to taste. Or make chimichurri sauce following step #1.
Put parsley, cilantro, jalapeno and garlic in blender or food processor. Add some lemon rind for extra flavor if desired. Blend or process until coarsely chopped. Transfer to bowl and add olive oil, HALF of the lemon juice, salt and pepper to taste and set aside. (This is chimichurri sauce)
For the salad, combine carrots, onion, the other HALF of the lemon juice and an equal amount of olive oil. Salt and pepper to taste. (Add 1 Tbsp. mayonnaise if looking for a creamier taste.)
Brush a little olive oil on both sides of bread and toast in skillet over medium-high heat, cooking each side until browned and crispy.
Assemble sandwiches:
bread,
mayonnaise,
chimichurri sauce,
tomato,
meat,
and a little more chimichurri on top.
Serve with salad or sliced bell pepper on the side.
(inspired by Martha Stewart "Open-Faced Chimichurri Skirt Steak Sandwiches")
