Choripán

This easy sausage sandwich is packed with delicious flavors, including bright herbs and a little chili kick.

📝 Ingredients

• 1/2 cup finely chopped parsley (about 1/2 bunch, or a little more to taste)
• 2 cloves garlic
• 1 teaspoon dried oregano (or use around double if fresh)
• 1 1/2 tablespoon red wine vinegar
• 1/2 tablespoon lemon juice (or lime juice)
• 1/4 teaspoon red pepper flakes
• 1 dash salt
• 1/4 cup olive oil (or a little more as needed)
• 1/2 tomato (large)
• 1/4 red onion
• 1/4 bell pepper (or possibly more)
• 1 tbsp parsley
• 1 tbsp wine vinegar
• 1 tbsp olive oil
• 4 French-style rolls (or eg 1/2 a demi-baguette per sandwich)
• 4 chorizo sausages (Argentinian-style, see notes)

👨‍🍳 Instructions

1. 1To make the chimichurri sauce, finely chopping the parsley and garlic, then combine both with the remaining ingredients. Cover and refrigerate to let the flavors mingle, a few hours or overnight.
2. 2For the salsa criola, dice the tomato, onion and pepper in relatively small dice, all similar size. Finely chop the parsley. Place all in a bowl and add the vinegar and oli, stir to mix well and set aside.
3. 3Split the bread rolls lengthwise from side to side - if you can keep the two sides joined on one edge, this will help the sandwich stay together a little better but it can be tricky to stay joined.
4. 4Cut the sausages in half lengthwise then grill so that they are cooked through and have light grill marks. Toast the inside of the bread (and outside slightly if it's not crisp).
5. 5You can vary how you out the sandwich together (and there's some debate), but I suggest you spread some of the chimichurri on the bottom half of the bread, add the chorizo, top with some salsa criolla and then a little more chimichurri.