Grilled Choripan
Ingredients
- 4 quality Chorizo sausages
- 4 hoagie roll or a baguette cut into 4 pieces
Quick chimichurri
- ⅓ olive oil extra virgin
- ½ cup flat-leaf parsley fresh & minced
- 3 cloves garlic thinly sliced
- 2 tbsp oregano dried
- 2 tbsp chives fresh and finely chopped
- 1 red chili pepper seeds removed & thinly sliced
- 2 tbsp red wine vinegar
- salt & pepper to taste
toppings
- 1 small tomato diced
- ½ red onion finely sliced
- salt & pepper to taste
- 1 tbsp olive oil extra virgin
Instructions
- First, start the grill on medium-high heat and lightly oil the grates.
- Add the chorizo sausages and let cook, turning occasionally. Meanwhile, prepare the quick chimichurri sauce.
- Place all of the ingredients in a bowl and mix until well combined. You can make the chimi a couple of hours in advance to develop the flavors but, let's keep in mind we are doing a quick sauce here.
- Remove the sausages from the grill and cut them lengthways. Cook, cut side down, for 2-3 minutes or until slightly charred.
- Add the bread on the grill to get that crispness we are looking for.
- While the sausages and hoagies are grilling, make your topping mixture by combining the tomatoes, red onion, olive oil and seasoning.
- Cut rolls lengthways and add the charred chorizo sausages in the rolls.
- Top with the quick chimichurri and tomato mixture.
- Enjoy.
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