Choripán (Grilled Chorizo Sandwich)

Method

1. 1

   Make the chimichurri: finely chop the parsley and garlic, then stir with the vinegar, oil, chili flake, and a pinch of salt in a small bowl.

2. 2

   Set the chimichurri aside to let the flavors meld while the grill heats.

3. 3

   Heat the grill to medium and lay the chorizos over the coals.

4. 4

   Grill slowly, turning occasionally, until cooked through, 12–15 minutes.

5. 5

   Butterfly each chorizo lengthwise and sear the cut face for a minute — the mariposa (butterfly) style.

6. 6

   Split the baguettes and warm them cut-side down on the grill for a few seconds.

7. 7

   Stuff the chorizo into the bread and spoon the chimichurri over without restraint.

   💡 The butterfly cut doubles the crust and holds triple the sauce — physics in your favor.

8. 8

   Eat right away while the bread is warm and the chorizo still sizzles.