Argentina's answer to the sausage sandwich is laden with tangy salsa and a hint of spice.
- 6 spicy, uncooked chorizo sausages
- 3 tomatoes, 1 roughly chopped,
- 2 thickly sliced
- ½ onion, roughly chopped
- 6 soft, white bread rolls, split lengthways
- 1½ cups flat-leaf parsley
- ¼ cup oregano leaves
- 3 garlic cloves, finely chopped
- 2 tbsp white wine vinegar
- 125 ml (½ cup) light olive oil
- ½ tsp dried chilli flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make chimichurri, place all ingredients and ½ tsp salt in a bowl, stirring to combine. Set aside.
Butterfly open chorizo, removing skin if necessary. Heat a chargrill or frying pan over medium–high heat and cook chorizo, turning halfway, for 10 minutes or until browned and cooked through.
Place chopped tomato and onion in a bowl, tossing to combine. To assemble choripan, spread chimichurri over the split bread rolls, then top with chorizo, tomato salsa and sliced tomatoes. Serve immediately.
Photography by Brett Stevens.