Cookbook:Choripán (Argentine Chorizo Sandwich)

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• 2 fresh Argentinian chorizo sausages
• 2 crusty bread rolls
• Sliced tomato (optional)
• Lettuce (optional)
• Mayonnaise
• Chimichurri sauce for serving

• Grill (ideally charcoal)
• Long tongs for flipping
• Knives for cutting the bread and chorizo

1. Fire up your grill. Preheat the grates to medium heat (approximately 350 °F / 175 °C).
2. Grill the chorizo sausages 20 minutes per side.
3. When the chorizos are nearly done, slice the rolls in half and char it slightly on the grill.
4. Remove the chorizo sausages from the grill and slice them lengthwise, "butterfly style."
5. Smear some mayonnaise on the bread halves.
6. Assemble the sandwiches with 1 sausage per roll. Add tomato slices and lettuce to taste. Dress with chimichurri sauce.

• The chorizo sausage used in choripán is typically grilled because of its fat content, and the smoky flavor that it delivers.
• In Chile, choripán uses marraqueta bread instead of the French-style one used in Argentina.
• Choripán can also be served with salsa criolla, made by mixing chopped onion, tomato, and bell pepper, with some vinegar and olive oil.