Choripan Argentinian Chorizo Sandwich Recipe
A sausage sarnie is a thing of great beauty, and this offering from Argentina is a little different, but no less magic! Choripan is "grilled" chorizo sandwich, my version puts a "Spanish" spin on this dish and uses Spanish cooking chorizo and serves it with chimichurri sauce made with sherry vinegar and a simple salsa all served on a crisp baguette.
Servings 2 Servings
Calories 1046kcal
Ingredients
- 1 Small Baguette 225g or 8oz
- 4 Small Cooking Chorizo Sausage 200g or 7oz Total
- 1 tablespoon Cooking Oil
For the Salsa:
- 1 Medium Tomato 125g
- 3 Spring Onions
- 1 Red Chilli Pepper
- ¼ teaspoon Coarse Sea Salt
- 1 tablespoon Olive Oil
- 1 teaspoon Sherry Vinegar
- Pinch of Sugar
For the Chimichurri Sauce:
- 1 Large Garlic Clove
- 15 g Fresh Parsley ¼ Packed Cup
- 15 g Fresh Oregano Around ¼ Cup unpacked leaves
- 35 ml Olive Oil 2 tablespoon + 1 teaspoon Cup
- 1 tablespoon Sherry Vinegar
- ½ tablespoon Lemon Juice
- ¼ teaspoon Dried Chilli Flakes
- ⅛ teaspoon Coarse Sea Salt
- ⅛ teaspoon Black Pepper
Instructions
- Cut the tomato into 8 wedges, remove the seeds and discard them, then chop the flesh into a 5mm (¼") dice and toss them into a mixing bowl.
- Thinly slice the spring onions and add them to the tomatoes.
- Thinly slice the chilli pepper and add it to the bowl.
- Add the salt, olive oil, sherry vinegar and sugar for the salsa, mix to combine and set aside.
- Bash the garlic clove for the chimichurri sauce with the side of a knife, peel off the paper, roughly chop it and then mash it to a paste.
- Place the parsley, oregano, salt and pepper on top of the garlic and chop it all together until it is fairly finely minced. Transfer this to a mixing bowl.
- Add the chilli flakes, olive oil, and sherry vinegar to the chopped herbs mix. Give it a taste, tweak the seasoning, and set aside.
- Cut the baguette in half lengthways, then split each half, taking care not to cut it all the way through.
- Heat a 30cm or 12" frying pan over a medium heat, add the oil and the sausages and cook them for 8-10 minutes, rolling them around so that they cook evenly.
- Remove the sausages from the pan and turn the heat up to high. Split the chorizo down the middle and return them to the pan, cut side down and fry them until they crisp up.
- Set the sausages aside, add the split baguettes, cut side down, and toast them in the oils from the sausages. The best way to do this is to drain off half of the oil in the pan, fry one baguette, add the remaining oil and repeat.
- Build your sandwich, I start with the salsa on the base, followed by the sausages and then the chimichurri.
Nutrition
Serving: 1 | Calories: 1046kcal | Carbohydrates: 66g | Protein: 37g | Fat: 71g | Saturated Fat: 19g | Polyunsaturated Fat: 49g | Cholesterol: 88mg | Sodium: 2287mg | Fiber: 7g | Sugar: 9g
