Choripan con Chimichurri
(Grilled Sausage Rolls with Spicy Garlic Parsley Sauce)
In Argentina, the street food of choice is the Choripan, a bread roll filled with a split grilled sausage, and slathered in the nation’s salsa of choice, a tangy parsley and garlic laced chimichurri.
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| Argentine steak |
ingredients -
8 heat-and-serve sourdough dinner rolls
4 ounces Thinly sliced onion
6 ounces sausage, such as andouille, Polish, Italian or bratwurst
Directions -
Step 1
Preheat oven to 350F. Split the dinner rolls in half lengthwise with a serrated bread knife. Following the manufacturer’s directions, heat the rolls in the oven until they are nicely browned, about 10 minutes.
Step 2
While the bread is baking, heat the olive oil in a 10-inch skillet. Add the sliced onions, and sauté until very well caramelized, about 5 minutes.
Step 3
Meanwhile, slice the sausage in half lengthwise, then cut each half into 4 smaller pieces. Place the sausage cut side down into the hot skillet (with the onions), and brown alongside of the onions for 3 to 5 minutes. Remove the onions and sausage from the pan and set aside, keeping them warm.
Step 4
Remove the rolls from the oven. Separate the halves, and place them cut side down into the hot skillet, toasting them for 1 to 2 minutes, until the bread is toasty and brown. Fill with a piece of sausage, a pinch of grilled onions, and chimichurri sauce on the side.
done by:rabiatulht
