Recipe Choripan
Ingredients
- Macphie sau-ci o.t.t® Spicy Jalapeño savoury topping
- 2 chorizo sausages
- 1 sourdough baguette
- 2 tomatoes
- 2 red chilli
- 50g parsley
- 3 garlic cloves
- 1 tbsp oregano
- Lemon juice
- 250ml of extra virgin olive oil
- 100ml of sherry vinegar, or red wine vinegar
- Salt & Pepper
Method
Place the chorizo on the grill over direct heat, turning them often. Then, remove from the grill.
To make the chimichurri sauce, combine the finely chopped parsley, garlic, finely chopped oregano, lemon juice, sherry vinegar and salt & pepper in a bowl and mix thoroughly to combine.
Butterfly the chorizo by making a cut running the length of the link. Then spread the link open, exposing the inside of the sausage. Slice the baguette pieces open length ways, and drizzle the inside of the bread with olive oil.
Place the chorizo and bread cut side down on the grill. Char the inside of the chorizo and lightly brown the bread. Flip the chorizo and dress with some chimichurri while they finish cooking.
Remove the bread and chorizo from the grill, and assemble sandwiches with chimichurri, and salsa. Serve hot.
Garnish with fresh chilli and a dip pot of Macphie sau-ci o.t.t® Spicy Jalapeño savoury topping.
