Argentine
Choripán
Grilled Argentine chorizo in crusty bread with chimichurri and salsa criolla.
4 servings · 20 minutes prep · 25 minutes cook
Ingredients
Sandwiches
- 4 links, fresh sausage, not cured Spanish chorizo
- 4, split, such as baguette-style rolls
- 3/4 cup, for serving
- 1/2 cup, optional
- 1 tsp, for grill grates if needed
Directions
Grill the Chorizo
- Heat a grill to medium heat and oil the grates lightly with avocado oil if needed.
- Grill argentine chorizo for 18 to 22 minutes, turning often, until browned and cooked through to 160°F.
- Split each sausage lengthwise without cutting all the way through. Grill cut-side down for 1 to 2 minutes, until crisp and browned.
Assemble
- Toast crusty rolls on the grill for 1 minute, cut-side down.
- Place one split sausage in each roll. Spoon over chimichurri and salsa criolla if using.
- Serve immediately while the bread is crisp and the sausage is juicy.
