Choripan Sliders

These are great Pub items.  There is really no history on this recipe as local chefs put this together and there is no deep history, just deep flavor.   These sandwiches deliver a great meaty herb trail that will go well with any beer or drink.

Chimichurri

2 cups parsley minced

2 garlic cloves chopped fine

1/4 tsp oregano

1/8 tsp rep pepper flakes

3/4 tsp cumin seed

1/4 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

1/2 bay leaf

2 tbs olive oil

1/4 cup canola oil

2 tbsp balsamic vinegar

Sandwich

4 chorizo

4 French rolls

In a glass bowl combine the minced parsley and diced garlic then add oregano, red pepper flakes, cumin, paprika, bay leaf, salt and pepper

Add olive oil and canola oil and mix with a spoon.  Taste and adjust mixture by adding more oil, vinegar or salt and pepper.  Let stand for 2 hrs at room temperature.

Poke holes in the chorizo and grill 8-10 minutes each side till internal temperature is 180F.  Cut the French bread and grill lightly.  Spread some chimichurri on both sides of the roll and then add chorizo and place two teaspoons full of chimichurri over the chorizo.

These sandwiches have become a staple on the Pub menu at the Inn and will be available all day.  If you check in late a cheese board and these sandwiches will be ready to welcome you.

Enjoy!