Entree: Argentina – Buenos Aires – Choripán (Grilled chorizo sausage served in a crusty roll, finished with chimichurri)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 15 min

Total 42 min

Ingredients

- 4 Argentine chorizo sausages, approx. 6 oz (170 g) each
- 4 crusty rolls (pan francés or small baguette), approx. 4 oz (115 g) each
- 1 cup (60 g) fresh flat-leaf parsley, packed and chopped
- 3 cloves garlic, minced
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1 tsp (5 g) dried oregano
- 1/2 tsp (1 g) red pepper flakes
- 1 tsp (5 g) kosher salt, plus extra to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice (optional, to brighten chimichurri)
- 2 tbsp (30 ml) butter or oil for grilling the rolls (optional)
- Salsa criolla (optional): 1 small red onion, finely sliced; 1 tomato, seeded and diced; 1 tbsp (15 ml) red wine vinegar; 1 tbsp (15 ml) olive oil; salt and pepper to taste

Instructions

1. Make the chimichurri: combine chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, black pepper, and lemon juice if using in a bowl; stir and let rest at room temperature at least 15 minutes for flavors to meld.
2. Preheat grill or stovetop grill pan to medium-high heat. If using salsa criolla, toss the onion and tomato with red wine vinegar, olive oil, salt, and pepper and set aside briefly.
3. Grill the chorizos about 8–12 minutes, turning occasionally, until well browned and cooked through (internal temperature about 160°F / 71°C). Remove and let rest 2 minutes.
4. Split rolls and, if desired, lightly butter and grill cut sides 1–2 minutes until crisp and slightly charred.
5. Assemble: place a grilled chorizo in each roll, spoon a generous amount of chimichurri over the sausage, add a spoonful of salsa criolla if using, and serve immediately.