Choripán with Fresh Chimichurri

Ingredients

Contains gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Combine the chopped parsley, minced garlic, dried oregano, red pepper flakes, salt, black pepper and red wine vinegar in a medium bowl and stir to mix.

   Chop parsley fairly fine so the chimichurri spreads easily in the sandwich.

2. 2

   Pour in the olive oil and stir the chimichurri until emulsified and evenly combined.

3. 3

   Let the chimichurri sit at room temperature for 15 minutes to let the flavors marry.

   You can make this up to a day ahead and refrigerate; bring to room temperature before serving.

   15 min
4. 4

   Preheat your grill or grill pan to medium-high (about 400°F / 200°C).

5. 5

   Lightly score each chorizo casing a couple of times with a sharp knife (short shallow cuts).

   Scoring prevents the sausages from bursting and helps them brown evenly.

6. 6

   Grill the chorizos 12–15 minutes, turning every 3–4 minutes, until browned and cooked through (internal temperature about 160°F / 71°C) and nicely charred in places.

   If using a very hot grill, move sausages to a cooler spot after initial sear to finish cooking without burning.

   15 min
7. 7

   Remove the chorizos from the grill and let them rest on a plate for 5 minutes.

   5 min
8. 8

   Brush the cut sides of the rolls with olive oil.

9. 9

   Toast the rolls cut-side down on the grill until crisp and lightly charred, about 1–2 minutes per side.

   4 min
10. 10

    Open each roll, spoon a generous tablespoon (or more) of chimichurri on the bottom half, place the whole chorizo or sliced chorizo in the roll, and add another spoonful of chimichurri on top.

11. 11

    Serve the choripán immediately with lemon wedges on the side if you like.