Get ready with me. I’ve gone and bought some beautiful tomatoes,
I’ve got some lovely chorizo sausages,
and I’m gonna do my take on an Argentinian choripan sandwich.
Now, as I say,
I’m doing a take on a choripan,
as opposed to the classic,
which tends to be a crusty baguette with grilled chorizo sausage,
tomato salsa and chimichurri.
That said, I am keeping most of the elements the same
and I’m starting by making my sauces.
First, a very colourful tomato salsa,
followed by a vibrant green chimichurri.
I wanted to keep my salsa relatively chunky,
so I did that one in my food chopper
and my chimichurri in my hand blender,
cause I wanted to get that one much finer.
You’ll also see I’m repacking my new Kitchen Aid gear.
It’s all cordless, uses one battery,
and has massively decluttered my filming station,
which I’m very happy about.
Okay, onto the assembly.
I have subbed the crusty white baguette for a slab of fresh focaccia.
I’ve gone in with my chimichurri on one side of the bread,
and I’ve added a smoky chorizo mayonnaise to the other,
complete with bits of crunchy fried chorizo.
I’ve gone for three sausages.
Call me out if you want, but I don’t think that was too excessive.
And then I’ve loaded it up with my salsa,
a quick cabbage slaw, and for some extra crunch,
some crumbled pork scratchings.
Hmm.
That is very hard to eat, but that is very good,
especially The pork scratchings,
that was an inspired touch from me.