Cheese-Stuffed Argentinian Chorípan Recipe
Prep Time:
20 minutes
Cook Time:
12 minutes
Servings:
4 Servings
Ingredients
  • ½ cup olive oil
  • ½ cup minced parsley
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon minced garlic
  • 1 teaspoon crushed red pepper
  • Salt, to taste
  • 4 (6-inch) sandwich rolls
  • 8 ounces mozzarella cheese
  • 1 pound uncased Argentinian chorizo
  • 2 large tomatoes, sliced thick
Directions
  1. Make the chimichurri by combining all of the ingredients in a small bowl and mixing well. Add salt to taste.
  2. Slice the sandwich rolls in half and pinch out a trench in the bottom half. Fill this trench with mozzarella cheese.
  3. Form thin patties with the chorizo and press them firmly into the bottom halves of the rolls on top of the cheese.
  4. Place the rolls sausage-side-down on a medium-high heat grill. Grill for 8-10 minutes, until the sausage is cooked through and the cheese is melted.
  5. Toast the top halves of the rolls on the grill for around 1 minute, until lightly crisped.
  6. Top the sausage with sliced tomatoes and a few spoonfuls of chimichurri before replacing the top halves of the rolls.
  7. Serve with a green salad and the leftover chimichurri on the side.