Ingredients:

  • 4 Argentinian-style chorizo sausages (about 4-5 oz/113-142g each)
  • 1 tablespoon olive oil (15 ml)
  • 4 crusty rolls (such as baguette rolls or bolillos), about 6 inches/15cm long
  • 1 cup fresh parsley, finely chopped (packed) (50g)
  • 1/2 cup olive oil (120 ml)
  • 1/4 cup red wine vinegar (60 ml)
  • 2 cloves garlic, minced
  • 1 small red bell pepper, finely diced (optional)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Salt and freshly ground black pepper to taste
  • Mayonnaise (optional)
  • Lettuce, shredded (optional)

Instructions:

  1. Combine all chimichurri ingredients in a small bowl. Mix well. Taste and adjust seasonings. Let it sit for at least 15 minutes.
  2. Preheat grill to medium heat or heat skillet over medium heat with the olive oil.
  3. Grill the chorizo sausages, turning occasionally, until cooked through and browned on all sides. Internal temperature should reach 165°F (74°C). If using a skillet, cook in the same way.
  4. Slice the rolls lengthwise, but not all the way through.
  5. Spread mayonnaise (optional) on the inside of each roll. Place a grilled chorizo sausage in each roll. Generously top with chimichurri sauce. Add optional lettuce, if using.
  6. Serve the choripan hot off the grill immediately.