• 8 chorizo sausages
  • 2-3 long french baguette, cut into pieces of the same length as your chorizo and then cut to open up like a sandwich
  • 2 tablespoons butter, melted (optional spread on bread)
  • pickled red onions (optional garnish)


  • 2 big handfuls of parsley (ideally flat leaf Italian), chopped to make at least 1 cup
  • 4-5 cloves garlic, minced
  • 2 small shallots, minced
  • 1/4 cup olive oil (ideally extra virgin)
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chili pepper flakes
  • 2 tablespoons fresh oregano leaves (optional)
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice

How to Make

Stage 1 - Make Chimichurri Ahead of Time

  1. In a medium sized bowl, add your parsley, garlic, and shallots
  2. Mix in your olive oil and stir well, then add the sea salt, black pepper, chili pepper flakes and oregano. Combine until all spices are evenly distributed
  3. Next, mix in your red wine vinegar and lemon juice
  4. Mix well and place the chimichurri in the fridge. You want the flavors of the different ingredients to meld together before it’s time to dress your choripan with it (at least 30 mins)

Stage 2 - Make your Choripan

  1. Start by preheating your grill to a medium/medium-low flame
  2. With your grill is ready to go, place your chorizo directly onto the grill and let it sit for about 4-5 mins on each side
  3. If you’d like (and we recommend it), brush your pieces of baguette bun with melted butter and place on the grill. Let the bun grill for 1-2 minutes or until it has some nice lightly toasted marks before taking off with your chorizo
  4. Take your chorizo off the grill and place directly into the baguette/buns. Pour chimichurri over your choripan along with any other desired garnishes, and enjoy!

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