Choripan Grilled Cheese
Chorizo sausages, pickled onions, chimichurri mayo, and gooey cheese – name a better combination!
Done in 30 minutes
Serves 4
Ingredients
for the chimichurri mayo
20gflat leaf parsley, finely chopped
1shallot, finely chopped
1green chilli
1garlic clove
1/2 tspdried oregano
2 tbspred wine vinegar
1egg yolk
200mlvegetable oil
Salt and pepper, to taste
for the grilled cheese
4sourdough slices
100gmild cheddar, grated
6chorizo sausages, butterflied
pink pickled onions
This is inspired by an Argentinian sandwich, Choripan - which literally translates to chorizo bread. It usually consists of chorizo sausages and chimichurri on bread, with the occasional addition of salsa criolla or pickled onions.
Method
For the chimichurri mayo, add garlic, vinegar, egg yolk, oregano, salt, pepper, and chilli to a jug. Pulse everything together using an immersion blender, then slowly start drizzling in the oil.
Once everything is thick and combined, fold through the chopped parsley and shallot. Set aside
Butterfly the chorizo sausages by slicing them through half way, then flattening out.
Cook in a skillet with a splash of oil and something heavy on top (like a chef’s press) until crispy on both sides and cooked through.
Brush both sides of the bread with a thin layer of butter or normal mayonnaise.
Using the same pan to utilise the chorizo oil, add a knob of butter and your two slices of bread. Turn down the heat to medium low.
Add a generous dollop of the chimichurri mayo to the other sides of the bread, then top with grated cheese. Once the cheese is melting and the bread is turning golden brown, add the chorizo and pickled onions, and form it into a sandwich. Once everything is fully cooked, gooey, and melty, remove from the pan.
Slice in half, serve with more chimichurri mayo, and enjoy!
