Ciabatta, a long, flat Italian bread, is ideal for this recipe, but you could also use a rustic round loaf; instead of splitting it horizontally, cut 6 1 1/4-inch-thick slices. You can refrigerate leftover chimichurri in an airtight container for up to 2 days.

　　

Ingredients

serves 6

　　1/2 cup plus 2 tablespoons olive oil

　　1 medium onion, thinly sliced

　　1/2 cup packed fresh flat-leaf parsley leaves

　　1/2 teaspoon coarse salt

　　2 tablespoons red-wine vinegar

　　2 tablespoons packed fresh cilantro leaves

　　1 tablespoon fresh oregano leaves

　　1 tablespoon fresh lemon juice

　　2 garlic cloves, finely chopped

　　1/4 teaspoon freshly ground pepper

　　1/2 teaspoon ground cumin

　　1/8 teaspoon cayenne pepper

　　1 loaf ciabatta, halved horizontally

　　

Step 1

Heat 1 tablespoon of the oil in a medium skillet over medium heat until hot but not smoking. Add the onion, and stir to coat. Cook, stirring, until softened, 3 to 4 minutes. Reduce heat to low, and continue to cook, stirring occasionally, until golden brown, 7 to 8 minutes more. Let cool.

　　

Step 2

Make the chimichurri: Process the onion, parsley, salt, vinegar, cilantro, oregano, lemon juice, garlic, pepper, cumin, cayenne, and 5 tablespoons of the oil in a food processor until the ingredients are finely chopped and the mixture comes together, about 15 seconds. Set aside.

　　

Step 3

Preheat a grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 3 to 4 seconds). Using the remaining 1/4 cup oil, brush the cut sides of the bread. Grill, cut side down, without turning, until underside is lightly charred, about 4 minutes. Cut each bread half crosswise into 3 pieces, and spread each piece with chimichurri.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.