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Grilled Argentine choripan with charred chorizo, crusty bread, and bright green chimichurri.

Argentine Choripan with Chimichurri

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Grilled chorizo in crusty rolls with a bright parsley, garlic, vinegar, and olive-oil chimichurri.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: Argentine
Calories: 730
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Grill or grill pan
  • Small bowl
  • Tongs
  • Chef's knife
  • Cutting board

Method
 

Make the chimichurri:
  1. Combine the parsley, cilantro, garlic, vinegar, oil, oregano, pepper flakes, salt, and pepper.
  2. Let the sauce rest at room temperature for at least 15 minutes.
Grill the chorizo:
  1. Heat a grill or grill pan to medium.
  2. Grill the chorizo, turning often, until browned and cooked through, about 12 to 15 minutes.
  3. Split the sausages lengthwise for the last few minutes to char the cut sides.
Assemble:
  1. Toast the rolls cut-side down on the grill.
  2. Place a grilled chorizo in each roll and spoon over chimichurri.
  3. Serve with lemon wedges and extra sauce.

Nutrition

Calories: 730kcalCarbohydrates: 43gProtein: 30gFat: 50gSaturated Fat: 15gCholesterol: 100mgSodium: 1250mgFiber: 4gSugar: 5g

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.