Argentine Choripan with Chimichurri
Grilled chorizo in crusty rolls with a bright parsley, garlic, vinegar, and olive-oil chimichurri.
Equipment
- Grill or grill pan
- Small bowl
- Tongs
- Chef's knife
- Cutting board
Ingredients
Choripan
- 1 1/2 lb fresh chorizo
- 4 pieces crusty sandwich rolls split
- 1 medium lemon cut into wedges
Chimichurri
- 1 cup fresh parsley finely chopped
- 1/2 cup fresh cilantro finely chopped
- 3 cloves garlic minced
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp fine salt
- 1/4 tsp black pepper
Instructions
Make the chimichurri:
- Combine the parsley, cilantro, garlic, vinegar, oil, oregano, pepper flakes, salt, and pepper.
- Let the sauce rest at room temperature for at least 15 minutes.
Grill the chorizo:
- Heat a grill or grill pan to medium.
- Grill the chorizo, turning often, until browned and cooked through, about 12 to 15 minutes.
- Split the sausages lengthwise for the last few minutes to char the cut sides.
Assemble:
- Toast the rolls cut-side down on the grill.
- Place a grilled chorizo in each roll and spoon over chimichurri.
- Serve with lemon wedges and extra sauce.
Notes
- Avoid piercing the sausage repeatedly so it stays juicy.
- Chimichurri can be made a day ahead.
- Use a mild or spicy chorizo according to taste.
Nutrition
Calories: 730kcalCarbohydrates: 43gProtein: 30gFat: 50gSaturated Fat: 15gCholesterol: 100mgSodium: 1250mgFiber: 4gSugar: 5g