Name: Choripánes
Yield: 4 servings
Ingredients: 2 cups packed fresh flat-leaf parsley leaves and tender stems; 2 cups packed fresh cilantro leaves and tender stems; 2/3 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 2 tablespoons chopped shallot (from 1 small shallot); 1 tablespoon fresh oregano leaves; 1 teaspoon chopped garlic (about 1 clove); 1 teaspoon kosher salt; 1/2 teaspoon crushed red pepper; 1/2 teaspoon lime zest (from 1 lime); 1 pound Argentinian chorizo or hot Italian sausage; 2 (12-oz.) crusty baguettes

1
Prepare the Chimichurri: Process all Chimichurri ingredients in a blender until herbs are finely chopped and mixture is slightly chunky, about 15 seconds. Store Chimichurri in an airtight container in refrigerator up to 1 week.
2
Prepare the Sandwiches: Heat a large cast-iron skillet over medium or preheat a grill to medium (350u00b0F to 400u00b0F). Add sausages to skillet or lightly oiled grill grates, and cook, turning occasionally, until charred, about 16 minutes. Cut chorizo links in half lengthwise, and return to skillet or grill, cut sides down. Cook until charred and cooked through, about 2 minutes. Transfer to a cutting board.
3
Cut each baguette in half crosswise to make 4 pieces; cut off and discard ends. Cut each baguette piece in half parallel to cutting board. Place bread, cut sides down, in skillet or on lightly oiled grill grates. Cook until lightly toasted, 1 to 2 minutes. Divide sausage evenly among bottom baguette pieces. Drizzle each with 2 tablespoons of the Chimichurri. Cover with top baguette pieces. Serve with additional Chimichurri.

Choripánes

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