The Classic Argentinian Choripán Sandwich
The famous argentinian Choripán (acronym of chorizo, sausage, and pan which means bread, sometimes abbreviated simply to chori). Basically, the choripán is a dish that is basically a grilled chorizo sausage, sliced in two lenghtwise is served between two pieces of toasted baguette bread; it is prepared usually with French type bread. The popularity of this simple dish with Argentinians puts it among the ten favorite dishes of Argentina.
The choripán has all three characteristics of casual dining: easy to make, quick to eat and relatively inexpensive. The three basic ingredients are the bread, sausage and the condiments (or absence of) that accompany it. The chorizo is a key player in the Argentinian Asados (barbecue events) and often they are served as a first course to the meal. The sausage is roasted on the barbecue, it is then eaten like a sandwich (sánguche de chorizo as it is referred to sometimes). It is prepared by the sausage cooked in the oven or on the grill until its color turns dark red, the typical barbecued sausage color, then the bread is sliced in two and toasted on the same grill, then the choripán is put together with the chorizo sliced in two lenghtwise (what they call mariposa cut - butterfly cut) and some chimichurri spread over it.
* 6 chorizo pork sausages
* 6 small French bread rolls
For the Chimichurri:
* 1/2 tablespoon chopped fresh basil
* 1/4 teaspoon chopped green onion
* 1/2 teaspoon chopped green pepper
* 1/2 tablespoon fresh oregano
* 3 tablespoons olive oil
* 1 tablespoon wine vinegar
* salt and pepper to taste
1) To make the chimichurri, combine all ingredients and let stand in refrigerator at least 3 hours. Ideally, do so at least the day before.
2) Prepare the barbecue, setting up and starting the coals if necessary. Prepare the bread by slicing it in individual choripán portions, then slicing each piece of bread in two. Place the sausages on the grill and leave 10 minutes until they have roasted on one side. Turn them over and cook for another 10 minutes. They should be crispy on the outside, but not burned.
3) When the sausages are almost ready, place the sliced rolls on the grill for a few minutes.
4) Cut the rolls in the middle, put the sausage (either whole or sliced in two like a butterfly) and spread a generous amount of chimichurri over. Do not forget to accompany this dish with a good Argentinian red wine.