Choripán (Argentinian Chorizo Sandwich)

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 45 minutes

Ingrédients

For the Salsa Criolla:

1 large white onion (8 ounces; 227g)

1 small red bell pepper (about 6 ounces; 170g), stemmed, seeded, and cut into 1/2-inch dice

1 small yellow bell pepper (about 6 ounces; 170g), stemmed, seeded, and cut into 1/2-inch dice

1 small green bell pepper (about 6 ounces; 170g), stemmed, seeded, and cut into 1/2-inch dice

2 Roma tomatoes (8 ounces; 226g), cut into 1/2-inch dice

1 cup (240ml) extra-virgin olive oil

1/2 cup (120ml) apple cider vinegar

Salt and fresh cracked pepper, to taste

To Assemble:

6 Argentinian chorizo or other pork and beef sausage links, approximately 100g (3 1/2 ounce) each (see note)

6 French bread rolls or hoagies

1 recipe chimichurri

Instructions

For the Salsa Criolla: In a medium-sized bowl, combine onion, bell peppers, and tomatoes. Stir in the olive oil, apple cider vinegar, salt, and pepper until well combined. Set aside in the refrigerator. (For best results, let salsa criolla rest for 3 hours in the fridge.)

For a Charcoal Grill: Open bottom vent completely. Light chimney starter filled 3/4 of the way with charcoal briquettes (about 5 quarts). Once top coals are partially covered with ash, pour out and spread coals evenly on one side of the charcoal grate. Set grilling grate in place over coals, cover, and open lid vent. Heat until grill is hot (500°F; 260°C), about 5 minutes. Clean and oil the grilling grate.

For a Gas Grill: Turn all burners to high, cover, and heat the grill until hot (500°F; 260°C), about 15 minutes. Keep all burners on high and clean and oil the grilling grate.

Using tongs, place sausages on grilling grate indirectly over heat (near but not directly above the coals for a charcoal grill setup). Cook, turning occasionally, until well-browned and crisped on the outside and cooked through, 9 to 11 minutes. (An instant read thermometer should register 160ºF or 71ºC.)

Meanwhile, use a serrated knife to slice loaves horizontally, taking care not to cut all the way through. Open gently and toast on the hotter side of the grill until golden brown, 1 to 2 minutes. Serve sausages with buns, chimichurri, and salsa criolla.