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The Sandwich 100 · make it at home

Choripán with chimichurri

30 min · 4 choripanes

Argentina's grill-side sandwich: a fat pork-and-beef chorizo grilled, split butterfly-style, tucked into a crusty roll and spooned with chimichurri. The smoke is the seasoning.

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The real one

You need

• 4 Argentine-style fresh chorizos (coarse pork and beef sausages), about 120 g (4 oz) each
• 4 crusty rolls (pan francés or small baguettes)
• For the chimichurri: 1 cup flat-leaf parsley, finely chopped, 3 cloves garlic, minced, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 3 tbsp red wine vinegar, 120 ml (1/2 cup) olive oil, 1/2 tsp salt
• Optional: salsa criolla (diced tomato, onion and pepper with vinegar and oil), arugula, mayonnaise

How to make it

1. Make the chimichurri (5 min, ideally 1 hr ahead): Stir together the parsley, garlic, oregano, chili, vinegar, salt and oil. Let it sit so the garlic mellows.
2. Grill (15 min): Heat a charcoal grill (or a grill pan) to medium. Grill the chorizos, turning, until browned and cooked through, about 12 minutes.
3. Butterfly (1 min): Split each sausage lengthwise, not quite through, and open it flat. Grill the cut side 1 minute to char.
4. Toast the bread (2 min): Split the rolls and toast them on the grill.
5. Build: Lay a butterflied chorizo in each roll and spoon chimichurri over generously (plus criolla or arugula and mayo, Chori-style). Eat standing up by the grill.

Tips

• Fresh chorizo, not Spanish cured chorizo; any coarse, garlicky fresh sausage works.
• Don't prick the sausages; you'll lose the juices.

Chef Amazing's own home version, in our words; not any shop's recipe.