Choripan

Method

Heat a cast-iron griddle or grill pan over medium-high heat until smoking. Score the chorizo sausages diagonally and grill them for 8-10 minutes, turning occasionally, until the casing is charred and the interior is cooked through. Warm the bread rolls directly on the grill for 1-2 minutes per side until lightly toasted. Slice the tomato and onion thinly, and season with salt and pepper. Split each warm roll and generously spread chimichurri sauce inside, then place one grilled chorizo into each roll. Top with fresh lettuce, sliced tomato, and raw onion. Serve immediately whilst the bread is still warm and the sausage is hot, allowing diners to add extra chimichurri to taste.