morsels45

morsels45 said

Choripan

Chorizo split down the middle in a roll, with chimichurri all over it.

Choripan
Photo: SimpleFoodie, Public domain, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make choripan

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With chimichurri

25 minutes · serves 4 · Very easy

What you need

  • 4 chorizo sausages, fresh not cured
  • 4 crusty rolls
  • A large bunch parsley
  • 4 garlic cloves
  • 1 tsp oregano
  • 1 tsp chilli flakes
  • 100ml olive oil
  • 3 tbsp red wine vinegar

What you do

  1. 1Chimichurri first, so it can sit: chop the parsley and garlic by hand, mix with the oregano, chilli, oil, vinegar and salt, and leave it 20 minutes.
  2. 2Grill the chorizo over medium coals, 12 minutes, turning. Medium, not fierce — high heat splits the skin and the fat is lost.
  3. 3Split each sausage down the middle almost through and open it flat, then give the cut faces 2 minutes on the grill.
  4. 4Split the rolls, grill them face down for 30 seconds, then sausage in and chimichurri spooned over generously.

In a pan

20 minutes · serves 2 · Very easy

What you need

  • 2 fresh chorizo
  • 2 rolls
  • Shop-bought chimichurri
  • Olive oil

What you do

  1. 1Fry the sausages over medium heat 12 minutes, then butterfly and crisp the cut side.
  2. 2Toast the rolls in the pan fat. Sausage, sauce, done.