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: 351.5 Calories; 209.5 Calories from fat; 23.40 g Total Fat ( 6.4 g Saturated Fat; 0.7g Trans Fat; 2.1 g Polyunsaturated Fat; 11.4 g Monounsaturated Fat;) 50 mg Cholesterol; 835 mg Sodium; 22.1 g Total Carbohydrate; 1.3 g Dietary Fiber; 17.7 g Protein; 2 mg Iron; 53.1 mg Potassium; 0.1 mg Niacin; 0 mg Vitamin B6; 0 mcg Vitamin B12; 0.1 mg Zinc; 0.1 mcg Selenium; 1.8 mg Choline.
This recipe is an excellent source of Protein, Potassium; and a good source of iron.