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Home > Choripan with Chimichurri

Choripan with Chimichurri

BY:
Shirley McElhattan
Choripan with Chimichurri
Ingredients
  • 1# TVF Chorizo Links
  • 1 french baguette
  • 1 Tbsp olive oil
  • 1 cup Chimichurri
  • 1 cup fresh tomato salsa (optional)

CHIMICHURRI

  • 2 cups flat leaf parsley, chopped
  • 1/2 cup cilantro, chopped
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 1 jalepeno pepper, minced (or more if you like spice)
  • 2 tsp dried oregano
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Directions

  1.  Heat grill on medium-high flame.
  2. Butterfly Chorizo links
  3. Grill Chorizo until no longer pink inside
  4. Cut baguette in half lengthwise and brush with olive oil.  Grill lightly.  Cut into four equal segments.
  5. Assemble sandwiches with chorizo/chimichurri/salsa

CHIMICHURRI

  1.  Assemble all ingredients except olive oil in blender and pulse while slowly pouring olive oil in through the top. You want this to be slightly coarse, not a sauce!