Argentina's beloved street food — grilled chorizo split and tucked into crusty bread with a generous spoonful of zesty chimichurri. Simple and unbeatable.
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Preparation
- Grill the chorizos on a grill or pan until fully cooked, about 10–15 minutes.
- Slice the rolls and toast them lightly on the grill or in a pan.
- Slice each chorizo lengthwise and place in a roll, then top with a generous amount of chimichurri sauce.
- Serve immediately while hot.
- Grill the chorizo slowly over medium heat to stop the skin bursting and ensure it cooks evenly, and toast the bread on the grill to soak up some of the flavour.
