Cooking time: 20 minutes
Choripan is an authentic Argentinean sandwich which consists of a crunchy white roll, a grilled chorizo sausage and fresh chimichurri. I thought I would take the concept and make this into a toastie and wow it did not disappoint.
This recipe has loose measurements because well it is a toastie so you can take the concept and make it your own.
4 slices of bread, I used sourdough but focaccia or Turkish bread works well too.
2 chorizo sausages, finely diced
6 tablespoons chimichurri, you can find my recipe here
100 grams manchego cheese, grated
- Place a large non stick pan on medium heat and cook diced chorizo for a few minutes until cooked through. Remove from pan and set aside, leaving the pan juices.
- place two slices of bread on the pan wiping up the chorizo pan juices.
- lather 2 tablespoons of chimichurri on each slice of bread. Evenly divide chorizo, and top with cheese.
- Place another slice of bread on top and cook on medium low heat until crispy and cheese has melted. I cover the pan with a lid for a few minutes on each side to ensure cheese melts.
- Serve with some extra chimichurri to dip in and enjoy.