Choripan

🧂 Ingredients

• 2 pounds Argentinian chorizo

  (or 8 links–more if you want to stack the sausages)
• 2 baguettes

  or 4-8 hoagie rolls, depending on size
• 3-4 medium tomatoes

  seeded and diced
• 2 cups shredded lettuce
• 1/2 cup Extra virgin olive oil
• 1 cup minced flat leaf parsley

  Italian
• 1/4 cup minced fresh oregano
• 1/4 cup red wine vinegar
• 2 medium minced green onions
• Juice of 1 medium lemon
• 2 cloves garlic

  minced
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes

  add more if preferred

Instructions

• 1 Combine chimichurri ingredients in a bowl, cover and place into the refrigerator
  until ready to use.
• 2 Preheat grill for medium heat.
• 3 Place sausages on the grill and cook for 3 minutes, flip over, and cook for
  another 3 minutes.
• 4 Remove sausages from the grill and place onto a cutting board. Using tongs to
  steady the sausage, cut each one ¾ of the way through, lengthwise. Do not cut
  all the way through.
• 5 Return to the grill cut side down, and cook for another 3-4 minutes, until done.
• 6 Transfer cooked sausages to a clean platter. Cover to keep warm. Brush the soft
  inner part of the bread with olive oil, and place oiled side down on the grill
  for 1-2 minutes until lightly toasted.
• 7 To assemble: Stack cooked sausage on bread. Top with 2 tablespoons (or more) of
  chimichurri. Add optional toppings: caramelized onion, shredded lettuce and
  diced tomatoes, then serve.
• 8 Store leftover chorizo and other ingredients in separate

Nutrition Info