Choripan

Ingredients

• 4 fresh Argentine-style chorizo sausages (chorizo parrillero, uncooked)
• 4 crusty bread rolls or a baguette cut into 4 sandwich lengths
• 1 cup fresh parsley leaves, finely chopped
• 3 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 small white onion, finely diced (for optional salsa criolla)
• 1 small tomato, seeded and finely diced (for optional salsa criolla)

Before you cook

• Finely chop the parsley and mince the garlic for the chimichurri
• In a bowl, stir together the parsley, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and black pepper, then let it sit at room temperature so the flavors meld
• If making salsa criolla, dice the onion and tomato and toss them with a splash of vinegar, oil, and a pinch of salt
• Split the bread rolls most of the way through lengthwise, leaving a hinge so they open like a book
• Pat the chorizo dry with a paper towel
• Preheat a grill, grill pan, or heavy skillet over medium heat

Steps

1. Place the whole chorizo links on the grill and cook for about 8 minutes, turning occasionally, until they're cooked through and no longer pink in the center
2. Move the cooked links to a cutting board and let them rest for a minute so the juices settle
3. Slice each sausage lengthwise almost all the way through without cutting it in two, then open it flat like a book, this is the mariposa or butterfly cut
4. Lay the butterflied sausages back on the grill cut-side down and press gently with a spatula
5. Sear the cut side for 1 to 2 minutes until it's crisp and marked
6. Flip and warm the skin side for another minute
7. While the chorizo finishes, lay the split rolls cut-side down on the edge of the grill for about 30 seconds to toast lightly and pick up a little smoke
8. Spread a spoonful of chimichurri over both cut sides of each toasted roll
9. Lay one opened chorizo, cut side up, into each roll
10. Spoon salsa criolla over the sausage if using
11. Finish each sandwich with another drizzle of chimichurri
12. Press the sandwich closed lightly and serve immediately while the bread is still warm