Chorizo and Capocollo Subs with Pickled Zucchini and Chimichurri

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