Argentinian Choripán Sandwich
Argentinean chorizos are pork sausages that differ from Mexican chorizos in that they are not spicy hot. They are typically eaten in choripán sandwiches, which are a hallmark of Argentinean barbecues, or asados. In a tasty spin on these classic sandwiches, our Chimichurri Blend is used to make a garlicky, citrus-and-herb-infused sauce to highlight the succulent flavors of the sausages. If you’re unable to find Argentinean sausages, mild Italian sausages can be substituted.
Prep time: - min | Cook time: - min | Serves: -
4 each Argentinian Chorizo Sausages
4 each Crusty Baguette or bollilo rolls
3 Tbsp Chimichurri Blend
3 Tbsp Water
¼ cup Extra virgin olive oil
1 each Roma tomatoes, diced
¼ cup Red bell pepper, diced fine
2 Tbsp Red onion, diced fine
2 Tbsp Italian parsley, chopped fine
Mix the Chimichurri Blend and the water together. Let sit for 15 minutes. Add one tablespoon of the Italian parsley and all of the olive oil. Blend until smooth. Stir in the other tablespoon of parsley, but do not blend.
Mix the tomato, bell pepper, and red onion in a small bowl. Keep aside.
Grill or oven roast the chorizo sausages until completely cooked through.
Slice the baguette into four 5-inch pieces. Slice each piece in half lengthwise, leaving a hinge to close. Toast or grill the bread if desired before constructing sandwiches.
Cut the sausages in half lengthwise and place both pieces on one half of each baguette. Liberally spoon the chimichurri and tomato mix over the sausages, and serve.