Choripán with Chimichurri

Ingredients

• 4 Sausage (chorizo criollo if you can find it)
• 4 crusty rolls
• Chimichurri: 1 cup parsley + 3 garlic cloves + 2 tbsp red wine vinegar + ½ cup olive oil + 1 tsp oregano + chili flakes
• 1 tomato, sliced (optional)
• Grilled onions (optional, encouraged)

Method

1. Make the chimichurri first and let it sit — minced fine, loose and glistening, tasting sharply green.
2. Grill or pan-cook the Sausage over medium, turning, until browned all over and cooked through (160°F for pork sausage), 12 minutes.
3. The mariposa move: split each sausage lengthwise, open like butterfly wings, and press cut-side down for 2 final minutes of char.
4. Toast the split rolls in the drippings — flavor rent, collected.
5. Load the sausage in, flood with chimichurri, add tomato or onions if using. Eaten at every Argentine grill, match, and protest — the national handheld.