Argentine Grilled Choripan with Chimichurri and Crusty Rolls

Make the chimichurri by stirring the parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, and salt together in a bowl; set aside to let the flavors meld.

Serves 4

Ingredients

• 4 fresh chorizo sausages (about 1.25 lb / 560g)
• 4 crusty French-style rolls, split
• 1 cup fresh flat-leaf parsley, finely chopped
• 4 cloves garlic, minced
• 2 tbsp fresh oregano, chopped (or 2 tsp dried)
• 1/2 cup (120ml) extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1 tbsp neutral oil, for the grill

Instructions

1. Make the chimichurri by stirring the parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, and salt together in a bowl; set aside to let the flavors meld.
2. Butterfly each chorizo lengthwise without cutting all the way through, so it opens flat like a book.
3. Heat a grill to medium and oil the grates well.
4. Grill the chorizo cut-side down first until charred, about 4 minutes, then flip and cook through, 4-5 minutes more.
5. Toast the split rolls cut-side down on the grill until golden and crisp at the edges.
6. Nestle a chorizo into each roll and spoon over a generous amount of chimichurri, letting it soak into the bread.
7. Choripan, the lovechild of chorizo and pan, is Argentina's beloved street and asado snack, the thing grilled first while the rest of the barbecue gets going. The vinegary, garlicky chimichurri cuts through the rich sausage, and eaten standing up off a charcoal grill, it is summer cookout food at its most honest and satisfying.

Nutrition (estimated, per serving)

• Calories: 640 kcal
• Protein: 26g
• Fat: 44g
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 3g
• Sodium: 1180mg