Ingredients
Equipment
Method
Preparation Steps
- In a medium bowl, combine fresh parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt and pepper to taste. Mix well and let the chimichurri rest for at least 30 minutes.
- Preheat your grill to medium heat, around 350°F (175°C). Lightly oil the grill grates to prevent sticking.
- Butterfly the chorizo down the middle and grill on the hot grill for 6–8 minutes, flipping halfway through.
- Cut your French baguettes in half lengthwise, brush the cut sides with olive oil, and toast on the grill for about 2–3 minutes until golden and crispy.
- Place each grilled sausage into the toasted baguette halves and spoon the homemade chimichurri over the top.
- Serve immediately while hot to enjoy the crispy bread and juicy chorizo.
Nutrition
Notes
Prepare chimichurri ahead for richer flavor. Serve hot for best experience.
