Remove the casing from the chorizo and crumble it into a skillet over medium heat. Cook for about 5–7 minutes until fully cooked and browned.

Split the beef sausages lengthwise, heat a non-stick skillet, and place the sausages cut side down. Cook for about 4–5 minutes on each side until golden-brown.

In the same skillet, add sliced French rolls cut side down and toast for about 2–3 minutes until golden and crispy.

Spread remoulade sauce on the toasted roll sides, place a cooked sausage half, top with crumbled chorizo, and sprinkle with red onions, green onions, and peperoncini slices.

Place assembled sandwiches on a serving platter, cut in half if desired, and serve fresh and warm.