Nearly every country has a beloved food that is near and dear to the region, and when it comes to Argentina, choripán proudly bears that title. In case you’ve never experienced the savory delight that is choripán, you might be able to figure out what it is based on the name itself — chorizo and bread (chori and pan) come together to create a sausage sandwich, and quite the delicious one at that.
Make the chimichurri by combining all of the ingredients in a small bowl and mixing well. Add salt to taste.
Slice the sandwich rolls in half and pinch out a trench in the bottom half. Fill this trench with mozzarella cheese.
Form thin patties with the chorizo and press them firmly into the bottom halves of the rolls on top of the cheese.
Place the rolls sausage-side-down on a medium-high heat grill. Grill for 8-10 minutes, until the sausage is cooked through and the cheese is melted.
Toast the top halves of the rolls on the grill for around 1 minute, until lightly crisped.
Top the sausage with sliced tomatoes and a few spoonfuls of chimichurri before replacing the top halves of the rolls.
Serve with a green salad and the leftover chimichurri on the side.
