Street food is messy and flavorful and that’s the best part about it, don’t you agree? These chorizo, chimichurri and salsa sandwiches fit right into that description.
Let’s focus on that, because eating food on the street that is messy but not rich with layers of flavor just doesn’t cut it. Today we’re
having all sorts of what is known around the world as street food, the kind the locals favor and has been eaten forever.
having all sorts of what is known around the world as street food, the kind the locals favor and has been eaten forever.
The variety is immense, and the Sunday Supper table is full of it, hosted by two lovely bloggers, Heather of Girlichef and Bea of The Not So Cheesy Kitchen.
This chorizo sandwich, choripan (pan means bread in Spanish) is the most representative street food here, a national passion, the bite before the meat at almost every barbecue at home or at a friend’s house too.
We really do love our chorizo sandwiches with chimichurri and/or salsa criolla, which means creole, our signature quick fresh garnish to go with barbecued meats.
We really do love our chorizo sandwiches with chimichurri and/or salsa criolla, which means creole, our signature quick fresh garnish to go with barbecued meats.
This type of food around the world is mind blowing, and though I want to explore other cultures, their mix of spices, flatbreads and sandwiches, I decided to stick to what I know, otherwise how would I know I’m giving you the real deal? So it was either this, or socca which we eat with pizza, and I had made that already, or meat empanadas, which I have already made too, though I should probably repeat them again with better pictures, it’s one of my first posts here and it feels like it happened in another lifetime.
I have a crush on Eat Street, the TV show about food trucks, with their distinctive take on various ethnic cuisines, the way they pile one good ingredient on top of the other. For me it’s the essence of street food.
Though the reality is probably different, and we know it always is, a food truck has that popular feeling and laid back feeling that mirrors the kind of food they serve. Every time I watch it
I want to be driving one. Then I remember I already was in the gastronomy business and laugh out loud; the grass is always greener on the other side.
I want to be driving one. Then I remember I already was in the gastronomy business and laugh out loud; the grass is always greener on the other side.
This sandwich is pretty much what you see though. Crusty bread, charred chorizo, vinegary chimichurri and fresh colorful salsa. The sausages vary depending who makes it of course, but the main difference is the percentages of pork and veal they use. I like about 30% of pork. All the flavor and a bit easier to eat, especially as an appetizer when you still have a meal afterwards.
As you can see, I’m pretty much bringing summer inside, using my newly found steak iron to grill this chorizos. These, unlike the mozzarella naan bread, do make a lot of smoke, but it’s so worth it.
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Chorizo, chimichurri and salsa sandwiches
- Yield: 6 sandwiches 1x
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Pin RecipeDescription
You can use slider buns and add half a chorizo per sandwich, or big buns and use it whole. I suggest crusty french bread, not soft buns.
Scale
Ingredients
For the sandwiches:
- 6 chorizos
- 6 french bread buns
- Salsa criolla (recipe below)
- Chimichurri ( see recipe here)
For the salsa:
- ½ large red onion (diced)
- 1 large tomato (seeded and diced)
- ¼ red pepper (deveined, seeded and finely diced)
- ½ cup fresh parsley (loosely packed)
Instructions
For the sandwiches:
- Grill the chorizos in the grill, either outside or inside. I sometimes use a small electric oven. If they start to sputter, prick them a few times with a fork to release the fat.
- If using the stove grill or oven, it should take at least 20 minutes at a medium heat. Let it cook thoroughly, you don’t want raw chorizo. Open it, butterfly style, and sear it for a few minutes. You can also leave them whole, but I like it to be charred as much as possible, that’s why I butterfly it.
- I like to warm the bread, either by popping them a few minutes in the oven or on the grill, but it’s not really necessary if you like the bread and it’s very fresh.
- Open the bread in two, add some salsa, put half or the whole butterflied chorizo on top (depending on the size of the bread), some chimichurri and more salsa.
- Top with the remaining bread.
For the salsa criolla:
- Put the diced onion, tomato and red pepper in a bowl.
- Add vinegar, salt, olive oil and black pepper to taste.
- Add chopped parsley. Mix well.
Here’s what the rest of the group made today!
Bread on the Boulevard
- Bavarian Soft Pretzels from The Foodie Army Wife
- Pao de Queijo from A Kitchen Hoor’s Adventures
- Gluten Free Focaccia di recco from No One Likes Crumbley Cookies
- Martabak (stuffed pancake or pan-fried bread) from The Urban Mrs
- Socca from Curious Cuisiniere
Hand-Held Savory Eats
- Carnitas Tortas from Cookin’ Mimi
- Schnitzelwecken {Schnitzel on a bun} from The Not So Cheesy Kitchen
- Tortas de Milanesa (Pork Cutlet Sandwiches) from Juanita’s Cocina
- Waffle Cone Fried Chicken from Jane’s Adventures in Dinner
- Feta Chicken Kabobs from That Skinny Chick Can Bake
- Beef Taquitos from Bobbi’s Kozy Kitchen
- Chorizo, Chimichurri and Salsa Sandwiches from Vintage Kitchen Notes
- Falafel Pita Sandwich from Mama’s Blissful Bites
- Croque Monsieur from Peanut Butter and Peppers
- Chicken and Chorizo Street Tacos from I Run For Wine
- Tandoori Chicken Wrap from Foxes Love Lemons
- SoCal Rolled Tacos from Webicurean
- Samosas from Soni’s Food
- Beef and Pork Empanadas from Magnolia Days
To-Go Containers
- NicaMales (Nicaraguan Street Food) from The Hand That Rocks The Ladle
- Currywurst mit Pommes from girlichef
- Arancinis from My cute bride
- Poutine from Noshing with the Nolands
- Tokyo University Potatoes from NinjaBaking.com
- Tacos de Carne Asada from Family Foodie
Sweets on the Streets
- Nutella Crepes from The Girl in the Little Red Kitchen
- Easy Apple Churros with Dulce de Leche from Daily Dish Recipes
- Kettle Corn from Killer Bunnies, Inc
- Hotteok from Small Wallet, Big Appetite
- Funnel Cake 3 Ways from Cindy’s Recipes and Writings
- Sweet Corn Tamale (Tamal Asado) from Basic N Delicious
- Pisang Goreng (Deep Fried Bananas) from Food Lust People Love
- Banana Nutella Swirl Gelato from Cupcakes & Kale Chips
Grab a Thermos
- Wine Pairing Recommendations For Global Street Food #SundaySupper from ENOFYLZ Wine Blog
german in pdx says
August 25, 2013 at 05:29Paula – these sound simply divine. I could eat one right now! Thank you so much for sharing 🙂 ~ Bea
Marissa | Pinch and Swirl says
August 25, 2013 at 06:06Funny how exotic street food has become. And it's not that it's complicated. I think it's just great food, made simply, finally getting its due. Your sandwiches looks absolutely delicious!
Andrea_TheKitchenLioness says
August 25, 2013 at 07:26Paula, what an interesting combination of ingredients for a sandwich – looks very fresh and different – I never had a sandwich in my life that looked anything like this one and I am sure that the flavors must be e revelation!
Have a great Sunday!
The Ninja Baker says
August 25, 2013 at 09:42Your sandwich sings with such vibrant colors, Paula. The lovely "pan" (as we've discussed before the same word is used in Japanese for bread) is a nice neutral canvas for your spicy salsa and chimichurri…Forgive me but I can't help but think your salsa would be yummy on top of tofu =)
Angie Schneider says
August 25, 2013 at 10:12Totally with you about street food. My only concern is the hygiene. So street food at home is perfect for me. Love chimichurri salsa.
Kathy says
August 25, 2013 at 11:47Wow does that chorizo look mouthwatering! So fresh and colorful! Delish! Have a great Sunday, Paula!
Amber @ Mamas Blissful Bites says
August 25, 2013 at 12:37I love how messy yet healthy this street food is! Spicy chorizo with a fabulous chimichurri salsa has me drooling…..badly.
Heather Schmitt-Gonzalez says
August 25, 2013 at 13:37Oh my gosh…yes, Yes, and even more YES! I want one of these in my hand (mouth, and belly) immediately.
Jen @JuanitasCocina says
August 25, 2013 at 14:41I. am. drooling!!!!!
Liz Berg says
August 25, 2013 at 14:44Paula, suddenly my mouth is watering and I'm STARVING!!! I want one of your sandwiches in the worst way. Fantastic recipe!!!
Carla says
August 25, 2013 at 15:52I caught last season's Great Food Truck Race marathon last weekend and ended up watching all of the episodes while I was cooking in the kitchen. It's amazing what they have to endure to get going (although they probably had an easier time, getting money for each challenge and the network probably working with different cities). I love the sound of these sandwiches and wish a food truck would deliver it to my door.
Susan says
August 25, 2013 at 16:22I just love all the colors going on Paula and I could totally go for this for lunch today!
Kitchen Riffs says
August 25, 2013 at 16:29Street food can be such good stuff! Good food, fun post – thanks so much.
Miss Foodie Fab says
August 25, 2013 at 16:32Yes, Ma'am!
Stacy says
August 25, 2013 at 16:54I knew I was going to like this just from your post title, Paula. I love chorizo and chimichurri and salsa so a crusty roll filled with all three sounds divine.
Soni says
August 25, 2013 at 16:54I've been wanting to make chimichurries for sometime now and would love to try your recipe Paula!These look fantastic and would make for a great lunch anyday 🙂 Love the salsa too!!
Bobbi Burleson says
August 25, 2013 at 16:59Paula I love these. Chorizo is one of my faves, and I agree the messier the better!!
Bobbi *Bobbi's Kozy Kitchen*
Deb says
August 25, 2013 at 17:44My husband would adore these vividly flavored sandwiches! A robust and satisfying meal!
Tara says
August 25, 2013 at 18:03Gorgeous as always!! I love how you sliced the sausage, so much better! I just starting doing this. I can never eat a whole and it fits better in the bun too!!
Anne @ Webicurean says
August 25, 2013 at 19:00Well, you've just given me another excuse for eating chorizo–I can't wait to try this!