Choripan con Chimichurri (Chorizo Roll with Chimichurri)
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Ingredients
- 500 g chorizo ring
- 1 crusty baguette
- 20 g fresh flat-leaf parsley
- 3 garlic cloves
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- 2 ripe tomatoes
Nutrition (per serving)
- Calories
- 777 kcal
- Protein
- 32.6 g
- Carbohydrate
- 36 g
- of which sugars
- 4.2 g
- Fat
- 54.8 g
- of which saturates
- 17.2 g
- Fibre
- 3.3 g
- Salt
- 4.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the parsley and garlic and mix with the dried oregano, red wine vinegar and olive oil to make the chimichurri.
- 2
Split the chorizo ring lengthways, leaving it in one piece, and grill or griddle for 8-10 minutes, turning, until cooked through with no pink remaining.
- 3
Cut the baguette into 4 lengths and split each one open.
- 4
Slice the tomatoes.
- 5
Fill each piece of bread with chorizo and sliced tomato, and spoon over the chimichurri to serve.
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