Difficulty EasySeason All year round
To make chimichurri, place all ingredients and ½ tsp salt in a bowl, stirring to combine. Set aside.
Butterfly open chorizo, removing skin if necessary. Heat a chargrill or frying pan over medium–high heat and cook chorizo, turning halfway, for 10 minutes or until browned and cooked through.
Place chopped tomato and onion in a bowl, tossing to combine. To assemble choripan, spread chimichurri over the split bread rolls, then top with chorizo, tomato salsa and sliced tomatoes. Serve immediately.
Photography by Brett Stevens.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.