grilled choripan

How To Make grilled choripan

• 1

  For Chimichurri: Combine minced garlic, red onion, and Serrano pepper with red wine vinegar, water, dried spices, and salt and pepper.
• 2

  Whisk in olive oil in a slow steady stream.
• 3

  Then stir in minced parsley.
• 4

  Let sit for at least 30 minutes to let flavors mingle.
• 5

  For Choripan: Preheat grill to medium-high heat or direct charcoal grilling.
• 6

  Add sausage to grill and cook for 8-10 minutes, turning frequently until casing is getting crispy and the sausage is mostly cooked through.
• 7

  Using tongs and a sharp knife, cut 3/4 of the way through the sausages, lengthwise.
• 8

  Fold them out and press them flat on the grill.
• 9

  Let them cook for another 4-5 minutes to get nice and crispy.
• 10

  Meanwhile, slice baguette in half, drizzle with olive oil and press on the hot grill for a minute to char a bit and get good grill marks.
• 11

  Serve crispy sausages on baguette drizzled heavily with chimichurri sauce.
• 12

  Eat immediately!
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