:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/b9hHj3iWscHz5zvK_lO4/f8b08d588192f962fa2557bdee8518.png "Argentinian Choripan Grilled Chorizo with Chimichurri Sauce")
Argentinian Choripan Grilled Chorizo with Chimichurri Sauce
Choripan is a popular street food in Argentina that comprises deliciously grilled chorizo nestled within crisp bread and adorned with chimichurri sauce. This recipe is ideal for barbecues and outdoor gatherings, promising an explosion of flavours with every bite and an authentic Argentinian culinary experience.
Ingredients
For the Choripan:
- 6 fresh chorizo sausages
- 1 baguette, cut into six pieces equal to the length of the sausages
- 2 tbls of olive oil
- salt to taste
For the Chimichurri Sauce:
- 1 Cup of chopped fresh parsley
- 4 cloves of garlic, minced
- 1⁄2 Cup of olive oil
- 1⁄4 Cup of white vinegar
- 1 tablespoon of dried oregano
- 1 teaspoon of salt
- 1⁄2 teaspoon of red pepper flakes
- 1⁄2 teaspoon ground black pepper
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Directions
Start preparing the chimichurri sauce by combining all the ingredients in a bowl. Mix until well blended and set aside to bring out the flavors.
Preheat your grill to medium-high heat. Once hot, lightly oil the grates.
While the grill is preheating, split the chorizo sausages in half lengthwise without completely separating the two halves.
Brush the chorizo and the interior sides of the baguette pieces lightly with olive oil.
Place the chorizo, cut side down on the grill and cook for about three to four minutes on each side or until the chorizo is fully cooked and brown. Cook the bread pieces cut side down for one to two minutes until toasted.
Immediately after removing the chorizo sausages from the grill, place them into the toasted baguette pieces.
Drizzle the choripan generously with the chimichurri sauce and serve warm.
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