These mini choripanes turn the grill classic into an easy hand-held appetizer. Fresh chimichurri balances the rich sausage with herbs and acidity.
Recipe details
- Prep time: 10 min
- Cook time: 15 min
- Total time: 25 min
- Yield: 8 mini sandwiches
- Difficulty: Easy
- Estimated cost per serving: $1.25
Ingredients
- 4 fresh grilling chorizos
- 4 small crusty rolls, halved
- 1/3 cup chopped parsley
- 1 garlic clove, minced
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon dried oregano
- Crushed red pepper, salt and black pepper
Step-by-step instructions
- Combine the parsley, garlic, vinegar, oil, oregano, red pepper, salt and pepper; set aside.
- Cook the chorizos on a griddle or skillet over medium heat for 12 to 15 minutes, turning, until they reach 160°F (71°C).
- Rest for 3 minutes, then cut each sausage in half.
- Lightly toast the cut sides of the rolls.
- Place sausage in each roll, spoon over chimichurri and serve hot.
Tips and variations
- Use medium heat to brown the sausages without burning the casing.
- Make the chimichurri first so its flavors have time to blend.
How to serve
Assemble just before serving so the bread stays crisp. Pickled onions, salsa criolla, or a simple salad make good accompaniments. Each whole chorizo cut in half provides two small sandwiches.
Make-ahead instructions
Prepare the chimichurri up to 24 hours ahead and refrigerate it covered; return it to room temperature before serving. Cook the sausages a few hours ahead if needed, but toast and assemble the rolls at the last moment.
Storage and reheating
Refrigerate the sausage and sauce separately for up to 3 days. Reheat the sausage thoroughly and maintain a safe internal temperature of 160°F (71°C). Do not store assembled sandwiches because the bread will become soggy.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Nutrition information is an estimate and varies by brands and portions used.
Leer esta receta en español: Mini Choripanes con Chimichurri
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