Argentine Choripán
uicy grilled chorizo tucked into toasted crusty bread and topped with bright homemade chimichurri. A classic Argentine street sandwich full of bold flavor.
Equipment
- 1 | Skillet or grill pan |
- 1 | Mixing bowl |
- 1 | Knife |
- 1 | cutting board |
- 1 | Spoon |
Ingredients
- 4 | | chorizo sausages |
- 4 | | crusty rolls |
- 1 | cup | parsley | chopped
- 0.33 | cup | olive oil |
- 2 | | garlic cloves | minced
- 1 | tsp | red chili flakes |
- 1 | tsp | oregano |
- 0.5 | tsp | cumin |
- 1 | tbsp | red wine vinegar |
- 0.5 | tsp | salt |
Instructions
- Finely chop the parsley and place in a bowl.
- Add oil, garlic, chili flakes, oregano, cumin, vinegar, and salt; stir well.
- Let the chimichurri rest for 10 minutes.
- Cook the chorizo in a skillet until browned and cooked through.
- Split the sausages open and press flat to brown further.
- Toast the split rolls in the same pan until golden.
- Place sausage in each roll and spoon chimichurri over the top.
- Serve immediately while hot.
- Tip: Rest the chimichurri so the flavors fully develop.
Notes
Chimichurri can be made a day ahead and refrigerated.
Best served immediately so the bread stays crisp.
Fresh chorizo gives the juiciest results.
Adjust chili flakes to control the heat level.
Best served immediately so the bread stays crisp.
Fresh chorizo gives the juiciest results.
Adjust chili flakes to control the heat level.