Grilled chorizo in crusty bread with sharp, herby chimichurri.
Choripán is grilled chorizo in crusty bread with sharp, herby chimichurri.
Make Choripán when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Grill the chorizo over medium heat, turning until browned and cooked through.
Split the sausages lengthwise near the end and sear the cut faces if you like them extra crisp.
Warm the rolls on the grill.
Place a chorizo in each roll.
Spoon over plenty of chimichurri and serve hot.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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