Choripan

Nate served in Argentina and today (to celebrate his birthday) we made these sandwiches. They are SUPER yummy. We made them open face, and liked them a lot. A choripán is a popular sandwich in Argentina and Latin American countries. The name comes from the combination of its ingredients: a grilled chorizo (sausage) and a crusty bread.

INGREDIENTS
• 1 avocado, small dice
• 1/2 small red onion, small dice
• 1 clove garlic, minced
• 2 plum tomatoes, seeded and small diced
• 2 tablespoons parsley, minced
• 1/2 jalapeño, minced
• 1 lime, juiced
• 1 tablespoon extra-virgin olive oil
• Sea salt and fresh ground pepper
• 6 Italian sausages, no fennel (hot or sweet, as you prefer)
• 6 crusty rolls (ciabatta, Kaiser, Portuguese, etc.)

DIRECTIONS
Prepare the salsa for your choripan by mixing the avocado, onion, garlic, tomato, parsley, jalapeno, lime juice, olive oil, and seasoning. Place in refrigerator while you grill your sausages.

Grill your sausages on your grill, away from direct flame. Open the rolls just before your sausages are ready, and place on the grill to toast up.

When your sausages are ready, slice open lengthwise and lay flat on your open roll. Divide the avo-salsa among the rolls.



Chimichurri

INGREDIENTS
1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

1. Pulse parsley in processor to chop.
2. Add remaining ingredients and blend.
3. Separate sauce into equal parts.
4. (Use half for basting or marinade).
5. (Use other half for table service).