Ingredients
- 4 chorizo sausages
- 2 medium sized baguettes
- 120 g sour cream
- For the pico de gallo
- 2 tomatoes
- 1 chili
- 1/2 red onion
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- Zest and juice of 1/2 a lime
- Salt and pepper
- For the chimichurri sauce
- 40 g fresh parsley
- 10 g fresh coriander
- 1 tsp dried oregano
- 1/2 tsp chili flakes
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- Juice of 1/2 a lime
- Salt and pepper
Instructions
- Quarter the tomatoes, remove the seeds and cut into squares. Finely dice the onion. Combine both in a bowl with all the other ingredients for the pico de Gallo. Let rest in the fridge.
- Finely chop parsley and coriander, and combine with the rest of the ingredients for the chimichurri in a small bowl.
- Cook the chorizo sausages in a grilling pan for about 6 minutes on medium heat. Remove from the pan, cut them in half lengthways and cook them again for another 2 minutes, with the cut side down.
- Cut baguettes first in half, then lengthways, until almost cut through. Spread sour cream on each of the pieces of bread, then place 2 halves of the sausages on top. Garnish with a good amount of pico de gallo and chimichurri sauce.
