Choripán (Argentinian sandwich)
Ingredients
for 4 pieces
| 2 tbsp | red wine vinegar |
| 3 tbsp | olive oil |
| 1 bunch | flat-leaf parsley, finely chopped |
| 1 | garlic clove, finely chopped |
| 1 | organic lime, grated zest and the juice |
| 1 | bay leaf, finely crushed |
| ¼ tsp | salt |
| 2 tbsp | red wine vinegar |
| 2 tbsp | olive oil |
| 1 | tomato, cut into cubes |
| 1 | red pepper, cut into cubes |
| 1 | red onion, finely chopped |
| 1 | red chilli, deseeded, finely chopped |
| 1 | garlic clove, finely chopped |
| ¼ tsp | salt |
| a little | pepper |
| 2 | pork bratwurst (approx. 130 g each) |
| 1 | baguette (approx. 400 g) |
| ½ tsp | hot paprika |
| ¼ tsp | chilli powder |
How it's done
Chimichurri
In a small bowl, mix the vinegar with all the other ingredients up to and including the bay leaf, season with salt.
Salsa
Pour the vinegar into a small bowl along with all the other ingredients up to and including the garlic, mix and season.
Charcoal/gas/electric grill
With the lid up, grill the sausages over/on a medium heat (approx. 200 °C) for approx. 10 mins., turning occasionally. Cut the baguette into 4 pieces, cut open lengthwise, briefly toast the bread (cut side down) alongside. Halve the sausages, cut open lengthwise, season.
Sandwiches
Spread the chimichurri over the cut surfaces of the bread. Place the sausages on the bottom half of the rolls, top with the salsa, cover with the top half.
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