Heat a large cast-iron skillet over high heat for 5 minutes. In a small bowl combine peppers, olive oil and sea salt; toss to coat. In a single layer, arrange peppers in pan, cook without disturbing, 2-3 minutes or until skins are blistered and slightly blackened. Turn peppers, cook an additional 2-3 minutes or until charred all over. Transfer to a plate and set aside.
To prepare chimichurri sauce, place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended.
Place arugula on the bottom of buns, top with brisket and chimichurri. Close sandwiches and top with a single shishito pepper pierced with a toothpick.
Nutrition information per serving: 360 Calories; 208 Calories from fat; 23.3 g Total Fat (6.4 g Saturated Fat; 11.5 g Monounsaturated Fat); 52.7 mg Cholesterol; 425.0 mg Sodium; 21.4 g Total Carbohydrate; 1.3 g Dietary Fiber; 19.0 g Protein; 2.1 mg Iron; 195.4 mg Potassium; 0.04 mg Thiamin; 0.1 mg Riboflavin; 4.7 mg Niacin (NE); 0.2 mg Vitamin B6; 1.4 mcg Vitamin B12; 3.4 mg Zinc; 13.1 mcg Selenium; 57.7 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium. It is a good source of Iron and Choline.