Choripán con Chimichurri
Argentinian sandwich of spiced pork chorizo tucked into crusty bread and topped with vibrant, herb-packed chimichurri sauce. Bold, smoky, and utterly satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 22g
Ingredients
- 1 cup fresh flat-leaf parsley, loosely packed
- ¼ cup fresh oregano (or 1.5 tablespoons dried)
- 3 whole garlic cloves
- 3 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- ¼ teaspoon red pepper flakes
- 2 whole fresh chorizo sausages (Argentine-style, about 3 oz each)
- 2 whole crusty white bread (bolillo or similar)
Instructions
- 1
Roughly tear the parsley leaves into 1-inch pieces and place them in a small bowl, discarding the thick stems.
- 2
Strip the oregano leaves from their stems by pinching at the top and pulling downward; discard stems and add leaves to the parsley.
- 3
Peel the garlic cloves and cut each one crosswise into 3 or 4 thin slices, then chop each slice into pieces no bigger than a pencil-tip dot and add to the herbs.
- 4
Pour 3 tablespoons of red wine vinegar over the herbs and garlic.
- 5
Sprinkle in 0.25 teaspoon of red pepper flakes, then pour in 0.5 cup of olive oil.
- 6
Stir with a small spoon until the herbs and oil are evenly mixed and the sauce looks dark green throughout, about 30 seconds.
- 7
Place a 10-inch skillet or grill pan over medium-high heat and wait for it to feel hot when you hold your hand 2 inches above the surface for 3 seconds, about 2 minutes.
- 8
Lay both chorizos side-by-side in the hot pan; you should hear a steady sizzle immediately.
- 9
Cook the chorizos without moving them for 4 minutes, until the undersides turn deep brown and the pan bottom looks caramelized.
- 10
Using tongs or a fork, roll each chorizo 90 degrees toward you, then cook for another 4 minutes until the new side is deep brown.
- 11
Roll the chorizos 90 degrees again and cook for 2 minutes more, until all exterior surfaces are caramelized and dark and the meat feels firm when poked, not squishy.
- 12
Transfer both chorizos to a clean plate and let them rest for 2 minutes.
- 13
Slice each bread roll lengthwise from top to bottom along the middle (as if opening a book), cutting all the way through but not separating the two halves completely.
- 14
Place one chorizo inside each opened bread roll, positioning it in the bottom of the channel.
- 15
Spoon half of the chimichurri sauce onto the top inner surface of each sandwich, letting it drip down and coat the chorizo, about 3 tablespoons per sandwich.
- 16
Set both sandwiches on plates and serve immediately while the chorizo is still hot.
Tools you’ll need
- small mixing bowl
- small spoon
- cutting board
- sharp chef's knife
- 10-inch skillet or grill pan
- tongs or fork
- clean plate
- serving plates
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