Choripan with chimichurri
- Serves: 2
- Ready in: 20 minutes
- Chorizo sausages, 4
- Provolone cheese, 4 slices
- Red pepper, 1
- Long bread roll, 2
- Coriander, 1/2 bunch
- Flat leaf parsley, 1/2 bunch
- Mint, 1/2 bunch
- Chilli flakes, 1/2 tsp
- Extra virgin olive oil, 4 tbsp
- Red wine vinegar, 2 tbsp
- Grated garlic, 2 cloves
- Meanwhile, chop up all the herbs and place in a mixing bowl with the oil, vinegar, chilli flakes, grated garlic and season.
- For the chargrilled pepper, either place a wire rack over an open flame and place the red pepper on top, or place directly on the flame over medium heat. Gently turn the pepper every few minutes to blister evenly. Once the skins are blackened, transfer to a bowl and cling film over the top and let them cool.
- With a lengthways cut down the middle of the sausages, open up the chorizos and press them flat. Add a splash of olive oil and place them inner-side down in a frying pan over medium heat for 5 minutes to encourage the release of all the oils. Flip, cook for 5 more minutes. Add the provolone to each sausage and cover with a lid, allowing the steam to simultaneously melt the cheese and cook the sausage, about five more minutes.
- Whilst that's happening, return to the cooled pepper. Scape off all the blackened skin and slice the four sides of the pepper off, keeping them whole if possible.
- Now the fun bit: start layering. Arrange the sausages onto the sliced bread rolls, then a thick slice of chargrilled pepper and finally a generous spoonful of the punchy chimichurri sauce. Napkins might be needed.
By all means, pick out a couple of soft peppers from a jar of store-bought chargrilled peppers in oil if you haven't got the time to do them from scratch. Allowing the chargrilled peppers to steam under the cling film helps ease the bitter skins away from the pepper when the time comes for you to prepare/eat them.