Choripán with Fresh Chimichurri

Ingredients

• 4 Argentinian chorizo links
• 4 crusty bread rolls or short baguette pieces
• 1 cup finely chopped fresh parsley
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp salt

Directions

1. 1Make the chimichurri: stir the parsley, garlic, oregano, red pepper flakes, olive oil, vinegar and salt together in a bowl. Let it sit for at least 15 minutes so the flavors blend, and keep it refrigerated until serving.
2. 2Heat a grill to medium heat, about 350°F (175°C).
3. 3Grill the chorizo for 15 to 20 minutes, turning every few minutes, until browned all over and cooked through to 160°F (71°C).
4. 4Split the rolls and toast them cut-side down on the grill for 1 minute.
5. 5Butterfly each chorizo lengthwise if you like, place it in a roll, and spoon the chimichurri generously on top. Serve with extra chimichurri on the side. Use clean tongs and a clean platter for the cooked chorizo, not the ones that touched the raw sausage.

Tip: Cook the chorizo over medium heat, not high, so the casing browns without splitting.