Choripán con Chimichurri

Step 1

Roughly tear the parsley leaves into 1-inch pieces and place them in a small bowl, discarding the thick stems.

Step 2

Strip the oregano leaves from their stems by pinching at the top and pulling downward; discard stems and add leaves to the parsley.

Step 3

Peel the garlic cloves and cut each one crosswise into 3 or 4 thin slices, then chop each slice into pieces no bigger than a pencil-tip dot and add to the herbs.

Step 4

Pour 3 tablespoons of red wine vinegar over the herbs and garlic.

Step 5

Sprinkle in 0.25 teaspoon of red pepper flakes, then pour in 0.5 cup of olive oil.

Step 6

Stir with a small spoon until the herbs and oil are evenly mixed and the sauce looks dark green throughout, about 30 seconds.

Step 7

Place a 10-inch skillet or grill pan over medium-high heat and wait for it to feel hot when you hold your hand 2 inches above the surface for 3 seconds, about 2 minutes.

Step 8

Lay both chorizos side-by-side in the hot pan; you should hear a steady sizzle immediately.

Step 9

Cook the chorizos without moving them for 4 minutes, until the undersides turn deep brown and the pan bottom looks caramelized.

Step 10

Using tongs or a fork, roll each chorizo 90 degrees toward you, then cook for another 4 minutes until the new side is deep brown.

Step 11

Roll the chorizos 90 degrees again and cook for 2 minutes more, until all exterior surfaces are caramelized and dark and the meat feels firm when poked, not squishy.

Step 12

Transfer both chorizos to a clean plate and let them rest for 2 minutes.

Step 13

Slice each bread roll lengthwise from top to bottom along the middle (as if opening a book), cutting all the way through but not separating the two halves completely.

Step 14

Place one chorizo inside each opened bread roll, positioning it in the bottom of the channel.

Step 15

Spoon half of the chimichurri sauce onto the top inner surface of each sandwich, letting it drip down and coat the chorizo, about 3 tablespoons per sandwich.

Step 16

Set both sandwiches on plates and serve immediately while the chorizo is still hot.