Choripán (Argentine Grilled Chorizo Sandwich)

Ingredients

• 4 fresh Argentine-style chorizo sausages (chorizo parrillero or criollo)
• 4 crusty bread rolls (pan francés or baguette-style), split lengthwise
• 2 tablespoons butter, softened (optional)
• 1 cup finely chopped fresh parsley
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper

Before you cook

• Finely chop the parsley
• Mince the garlic
• Split each roll lengthwise, cutting most of the way through but leaving a hinge
• In a bowl, stir together the parsley, garlic, oregano, red pepper flakes, olive oil, vinegar, salt, and pepper to make the chimichurri
• Let the chimichurri sit at room temperature for at least 20 minutes so the flavors meld

Steps

1. Preheat a grill or grill pan to medium-high heat
2. Place the chorizo sausages on the grill
3. Grill, turning every few minutes, for 15 to 18 minutes total, until the casings are deeply browned and the sausages are cooked through
4. Check that the internal temperature has reached 160°F (71°C)
5. Move the cooked sausages to the cooler edge of the grill
6. Place the split rolls cut-side down on the hot grill
7. Toast the rolls for 1 to 2 minutes, until lightly charred
8. Remove the rolls from the grill
9. Spread the softened butter inside each roll, if using
10. Tuck one grilled chorizo into each roll
11. Spoon the chimichurri generously over the chorizo
12. Serve immediately while hot