Choripán
Argentinian street food: spiced chorizo grilled until smoky and crispy, nestled in crusty bread with chimichurri sauce. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 585
- Protein
- 18g
Ingredients
- 2 links (about 6 oz) chorizo sausages
- 2 pieces (4 inches each) crusty bread rolls or baguette sections
- ¼ cup, chopped fresh parsley
- 1 clove, minced garlic clove
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
Instructions
- 1
Mince the garlic until the pieces are smaller than a grain of rice—pencil-tip size. Place in a small bowl.
- 2
Add the chopped parsley, 2 tablespoons of red wine vinegar, and 3 tablespoons of olive oil to the bowl with garlic.
- 3
Stir everything together until the parsley is evenly coated in oil. Set the bowl to the side.
- 4
Heat a skillet or griddle over medium-high heat for 1 minute until it feels hot when you hold your hand 2 inches above it.
- 5
Place the chorizo sausages on the hot skillet and cook for 4–5 minutes, turning every 60 seconds, until the casing is dark brown and the sausage feels firm when you press it.
- 6
Remove the cooked chorizo to a clean plate.
- 7
Place the bread pieces cut-side down on the hot skillet and cook for 2–3 minutes until the cut surface is golden and crispy.
- 8
Place one chorizo sausage inside each toasted bread roll.
- 9
Spoon half of the chimichurri sauce into each sandwich, distributing it evenly over the top of the chorizo.
Tools you’ll need
- 12-inch skillet or griddle
- small bowl
- wooden spoon or spatula
- cutting board
- sharp knife
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