Argentina's answer to the sausage sandwich is laden with tangy salsa and a hint of spice.

Makes
6

Preparation

15min

Cooking

10min

Skill level

Easy
By
Average: 3.5 (21 votes)
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Ingredients

  • 6 spicy, uncooked chorizo sausages
  • 3 tomatoes, 1 roughly chopped,
  • 2 thickly sliced
  • ½ onion, roughly chopped
  • 6 soft, white bread rolls, split lengthways

Chimichurri

  • 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

Cook's notes

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.

Instructions

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.