Argentine Choripán With Salsa Criolla

Ingredients

• 4 links Argentine Chorizo sausages (pork and beef blend)
• 4 units Baguette or crusty French rolls
• 0.5 cup Red bell pepper, finely diced
• 0.5 cup Yellow onion, finely diced
• 1 cup Roma tomato, seeded and diced
• 0.25 cup Red wine vinegar
• 0.5 cup Extra virgin olive oil
• 2 tablespoons Fresh parsley, chopped(optional)
• 1 teaspoon Salt and black pepper
• 0.5 cup Chimichurri sauce(optional)

Instructions

1. 1

   Prepare the Salsa Criolla by combining the diced onion, bell pepper, and tomato in a medium bowl.

2. 2

   Whisk the olive oil, red wine vinegar, salt, and pepper together, then pour over the vegetables and let sit for at least 30 minutes.

3. 3

   Preheat your grill to medium-high heat.

4. 4

   Place the chorizo sausages on the grill and cook for 12-15 minutes, turning occasionally until charred and cooked through.

5. 5

   While sausages cook, slice the bread rolls lengthwise without cutting all the way through and lightly toast them on the grill.

6. 6

   Butterfly the cooked sausages by slicing them lengthwise down the middle to open them up like a book.

7. 7

   Place one butterflied sausage into each toasted roll.

8. 8

   Generously spoon the Salsa Criolla over the sausage and add chimichurri if desired before serving.