CHORIPAN

Ingredients

For the Chimichurri

  • 1 bunch fresh parsley, finely chopped

  • 2 cloves garlic, minced

  • 1 habanero pepper, finely chopped

  • 1 shallot, finely chopped

  • 1 tsp dried oregano

  • ½ tsp fine salt

  • ½ tsp black pepper

  • ⅛ cup / 30 ml red wine vinegar

  • ¼ cup / 60 ml extra-virgin olive oil

For the Sandwich

  • 4 fresh raw Mexican chorizo sausages (or 2 per sandwich)

  • 2 baguettes

  • 4 slices provolone cheese

Additional Notes

  • Salt and Cheese: The chimichurri was a bit too salty, so I'd use less salt, not to worry, I believe the recipe reflects the proper amount of salt, but use less and taste as you go. I used 4 slices of cheese, definitely was too much cheese for me, and keep in mind cheese adds to the salt factor. The chorizo was also salty, so that's just natural, and provides most of the salt needed for this sandwich anyway. Overall it was delicious I would just dial back on the salt and cheese. This is super easy to put together and takes no time.

  • Authenticity: I'm not sure how authentic this chimichurri recipe is, I feel like there are various ways to make chimichurri depending on where you're from, so make it however it works for you, but here, this recipe, is fine guideline, I enjoyed it.

Method

1. Make the Chimichurri

  1. In a medium bowl, combine the finely chopped parsley, shallot, habanero, and minced garlic.

  2. Stir in the dried oregano, fine salt, black pepper, red wine vinegar, and extra-virgin olive oil until fully mixed. Set it aside to marinate while you prepare the sandwiches.

2. Cook the Chorizo

  1. Take your fresh chorizo links and split them right down the middle lengthwise, being careful not to cut all the way through to the other side (butterflying them open flat).

  2. Heat a skillet over medium-high heat. Place the split chorizo sausages into the hot pan, cut-side down first. Sear until golden brown and cooked through, then flip to brown the other side completely.

3. Assemble the Sandwich

  1. Lightly toast your baguettes in the oven or a separate pan to soften up the inside, then slice them open.

  2. Layer the cooked chorizo onto the bottom half of the toasted baguette.

  3. Spoon a generous amount of the marinated chimichurri over the meat, and top it with the slices of provolone cheese.

  4. Pop it under a broiler or cover with a lid for a minute to melt the cheese if desired, then close the sandwich and serve.