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Chorizo and Chimichurri Sandwiches

Chorizo and Chimichurri Sandwiches

By Malcolm JacksonOctober 16, 2023

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Inspired by Argentinian choripán, this sandwich stars boldly spiced chorizo and chimichurri, Argentina’s signature sauce. Tangy with vinegar and grassy with cilantro (or parsley, or both) chimichurri balances the richness and fattiness of sausage. It’s essential to use fresh Mexican-style chorizo, which is raw and made with ground pork, as opposed to the Spanish dry-cured or smoked variety; make sure it is link-style chorizo in natural casing. To help the sandwiches remain intact when eaten, we cut a baguette into four sections, then slice through lengthwise on just one side, creating a hinged shape reminiscent of a hot dog bun.

Ingredients
  • 8

    tablespoons extra-virgin olive oil, divided

  • 3

    tablespoons red wine vinegar

  • 1½

    cups lightly packed fresh cilantro OR flat-leaf parsley OR a combination, finely chopped

  • 1

    medium garlic clove, finely grated

  • ½

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • 1

    baguette, cut into 4 sections, split horizontally, kept hinged on one side

  • 4

    links Mexican-style chorizo (see headnote), split horizontally, kept hinged on one side

Step 1

To make the chimichurri, in a small bowl, whisk together 4 tablespoons oil, the vinegar, cilantro, garlic, pepper flakes and ¼ teaspoon each salt and black pepper; set aside.

Step 2

Brush 3 tablespoons of the remaining oil onto the insides of the bread. Heat a 12-inch skillet over medium until droplets of water flicked onto the surface sizzle in a few seconds. Toast one bread section at a time, cut side down, until lightly golden, about 1 minute; remove from the pan and set aside.

Step 3

In the same skillet over medium, heat the remaining 1 tablespoon oil until shimmering. Cook the sausages, cut sides down, until browned, about 4 minutes. Flip the sausages and cook, turning and flipping as needed, until well browned on both sides and the centers reach 160°F, another 4 to 6 minutes.

Step 4

Place a sausage on each piece of baguette. Stir the chimichurri to recombine, then spoon it onto the sausages. Close the sandwiches and serve.

Step 5

Optional garnish: Thinly sliced avocado OR sliced tomato OR mayonnaise OR a combination

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