Cantina Verde Choripan with Salsa Criolla and Chimichurri

Chef Tony Reed
Servings

4

Prep Time

25 minutes

Cook Time

10 minutes

Cuisine

Latin/South American

Category

Main Course

Argentina’s greatest sandwich, rebuilt on a griddle: raw chorizo pressed straight onto split French bread so the fat renders into the crumb and the crust goes lacquered. Spiceology Cantina Verde Seasoning brines a bright salsa criolla, and Derek Wolf Garlic Herb Rub carries the chimichurri.

Cantina Verde Choripan with Salsa Criolla and Chimichurri

Ingredients

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    • 1 Tbsp Spiceology Cantina Verde Seasoning
    • 0.5 white onion, diced small
    • 1 red bell pepper, diced small
    • 1 green bell pepper, diced small
    • 2 roma tomatoes, seeded and diced small
    • ¼ cup extra virgin olive oil
    • ¼ cup apple cider vinegar

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    • 1.5 Tbsp Spiceology Derek Wolf Garlic Herb Rub
    • 1 bunch flat-leaf parsley, finely chopped (about 1 cup packed)
    • ¼ cup red onion, minced
    • 4 garlic cloves, minced
    • 1 serrano chile, seeded and minced
    • ¾ cup olive oil
    • ¼ cup red wine vinegar
    • kosher salt, to taste
    • black pepper, freshly ground, to taste

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    • 1 loaf French bread, split lengthwise and cut into 4 sections

    • 8 oz raw ground chorizo

    • 1 Tbsp olive oil

    Directions

    1. Salsa Criolla - Combine the white onion, red and green bell pepper, tomatoes, Cantina Verde Seasoning, olive oil, and apple cider vinegar in a medium bowl. Stir well, cover, and refrigerate at least 20 minutes so the vegetables take on the brine. Makes about 3 cups.

    2. Chimichurri - Combine the parsley, red onion, garlic, serrano, Garlic Herb Rub, olive oil, and red wine vinegar in a medium bowl. Season with salt and pepper. Let it sit at room temperature at least 20 minutes — the dried blend needs that time to hydrate and open up. Makes about 1½ cups.

    3. Choripan - Spread the chorizo in a thin, even layer, about ¼ inch thick, across the cut face of each piece of bread. Press it all the way to the edges so it browns corner to corner.

    4. Heat the olive oil in a large cast iron skillet or on a flat-top griddle over medium-high. Working in batches so the pan stays hot, lay the bread chorizo-side down and cook 4 to 5 minutes, until the sausage is deeply browned, crisp at the edges, and cooked through to 160°F. Flip and toast the crust 1 to 2 minutes. Embrace the char.

    5. Plate chorizo-side up. Spoon the chimichurri over the top, then finish with the salsa criolla, lifted out with a slotted spoon so the brine stays in the bowl. Serve immediately.
    Recipe Products
    Spice
    New blend
    Blend

    Cantina Verde Seasoning

    Key Ingredients

    Lime, Roasted Green Chile, Garlic & Onion, Cilantro, Green Bell Pepper
    Blend