Chorizo, chimichurri and salsa sandwiches

Chorizo, chimichurri and salsa sandwiches

  • Yield: 6 sandwiches 1x


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.



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)


For the sandwiches:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top with the remaining bread.

For the salsa criolla:

  1. Put the diced onion, tomato and red pepper in a bowl.
  2. Add vinegar, salt, olive oil and black pepper to taste.
  3. Add chopped parsley. Mix well.