Choripan Grilled Cheese

Chorizo sausages, pickled onions, chimichurri mayo, and gooey cheese – name a better combination!

Done in 30 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the chimichurri mayo

20gflat leaf parsley, finely chopped

1shallot, finely chopped

1green chilli

1garlic clove

1/2 tspdried oregano

2 tbspred wine vinegar

1egg yolk

200mlvegetable oil

Salt and pepper, to taste

for the grilled cheese

4sourdough slices

100gmild cheddar, grated

6chorizo sausages, butterflied

pink pickled onions

This is inspired by an Argentinian sandwich, Choripan - which literally translates to chorizo bread. It usually consists of chorizo sausages and chimichurri on bread, with the occasional addition of salsa criolla or pickled onions.

Method

For the chimichurri mayo, add garlic, vinegar, egg yolk, oregano, salt, pepper, and chilli to a jug. Pulse everything together using an immersion blender, then slowly start drizzling in the oil.

Once everything is thick and combined, fold through the chopped parsley and shallot. Set aside

Butterfly the chorizo sausages by slicing them through half way, then flattening out.

Cook in a skillet with a splash of oil and something heavy on top (like a chef’s press) until crispy on both sides and cooked through.

Brush both sides of the bread with a thin layer of butter or normal mayonnaise.

Using the same pan to utilise the chorizo oil, add a knob of butter and your two slices of bread. Turn down the heat to medium low.

Add a generous dollop of the chimichurri mayo to the other sides of the bread, then top with grated cheese. Once the cheese is melting and the bread is turning golden brown, add the chorizo and pickled onions, and form it into a sandwich. Once everything is fully cooked, gooey, and melty, remove from the pan.

Slice in half, serve with more chimichurri mayo, and enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.