Recipe · Grillinator
Choripanes
Make this popular Argentinian street food right in your own home.
Ingredients
For the chimichurri
- 1 cup packed chopped parsley leaves and tender stems
- ½ cup olive oil
- Juice of 1 lemon, about 2 Tbsp (or substitute red wine vinegar)
- 2 garlic cloves
- 4 tsp dried oregano
- 2 tsp red pepper flakes
- ½ tsp kosher salt
For the sandwiches
- 5 raw chorizo sausage links (1 lb total)
- 5 long rolls, split lengthwise
- Pickled red onions, for serving
- Sliced avocado, for serving
- Fresh cilantro sprigs, for serving
Method
- For the chimichurri: Put all chimichurri ingredients in a blender and blend until the sauce is a smooth, almost creamy consistency. Cover and set aside.
- Set the Grillinator to Sear and preheat until the green Ready light turns on, about 5 minutes.
- Open the lid and place the sausages on grill, parallel to the grates. Close the lid.
- Cook until the sausages’ internal temperature reaches at least 165°F and the outsides are browned and charred, 12 to 15 minutes.
- Transfer the sausages to a plate or platter. Lightly tent with foil to keep warm.
- Close the Grillinator and wait for 30 seconds (even if the green light is still on) to ensure it is hot.
- Open the rolls and place 3 of them on the grates. Close the lid and toast for 2 to 3 minutes. Transfer to a platter.
- Repeat to toast the remaining rolls.
- To serve, stuff the rolls with chorizo and spoon the chimichurri over the top.
- Finish with your favorite toppings and serve.
