Choripan Sandwich
Servings
1 or 10 sandwiches
Prep Time
12-15 minutes
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Ingredients
- 140 or 1400 g. Chorizo Sausage, mild or medium
- 1 or 10 ct. Large Brioche Hot Dog Bun or Baguette, 12 cm
- 15 or 200 ml. Butter (for the bun)
- 60 or 600 ml. Recipe: Chimichurri Salsa
- 60 or 600 ml. Recipe: Pico de Gallo, fresh
- 15 or 150 ml. Queso (fresh), shredded
- 1 or 10 ml. Cilantro (fresh), chopped
Recipe Preparation
- Cut the bread in two lengthwise .
- Coat the inside of the bun with butter and set aside.
- Poke small holes in the chorizo sausage and grill at medium heat for 15 minutes or until you see fat and oil come out of the sausage and it’s firm under the finger (80°C).
- Brown the buttered bread, open-face down, on the grill.
- Spread the chimichurri sauce on the buttered sandwich, then add the sausage and close the sandwich.
- Garnish the sandwich with the pico de gallo.
- Sprinkle the crumbled queso on top of the sandwich.
- Serve the sandwich in a paper wrap, preferably with a cone of french fries.
This recipe originally appeared in the Gordon Food Service Foodscape publication.
English 
French 
