Choripan Sandwich Recipe

Prepare herbs

Wash and thoroughly dry the parsley, cilantro (if using) and oregano leaves. Finely chop the herbs by hand or pulse briefly in a food processor to a coarse, slightly chunky texture. Avoid overprocessing to keep texture.

Mince the garlic finely and add to the chopped herbs. Transfer the herb/garlic mixture to a medium bowl.

Stir in the red wine vinegar, extra-virgin olive oil, red pepper flakes, kosher salt, black pepper and lemon juice (if using). Taste and adjust seasoning — add more salt or vinegar to balance acidity and saltiness. Let the chimichurri sit at room temperature for at least 15–30 minutes to allow flavors to meld (it can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving).

Preheat a grill or grill pan over medium-high heat. If using a skillet, heat a heavy skillet over medium-high.

If the chorizo links are very long for your rolls, trim to fit. Prick each link a few times with a fork to prevent excessive splitting.

Grill the chorizo links, turning occasionally, until nicely browned and cooked through to an internal temperature of 160°F (71°C), about 10–14 minutes depending on thickness. If pan-frying, add a light drizzle of oil to the pan and cook similarly, turning to brown all sides. If desired, slice links lengthwise near the end and press briefly to get crisp edges.

While the sausages finish, halve the sandwich rolls and brush cut sides lightly with butter or olive oil. Toast cut-side down on the grill or in a skillet until golden and slightly crisp, about 1–2 minutes.

If using grilled onions or roasted peppers, warm them briefly on the grill or in the pan to reheat and slightly caramelize (about 2–3 minutes).

To assemble: place one cooked chorizo link into each toasted roll. Spoon 2–3 tablespoons of chimichurri over each sausage (adjust to taste). Add grilled onions and roasted peppers if using. Close sandwiches and serve immediately.