Argentinian choripan

Step 1

Use a small sharp knife to cut the tomatoes into quarters. Use a teaspoon to remove the seeds and discard. Finely chop the flesh and place in a large bowl.

Step 2

Add the capsicum, onion, oil and vinegar to the bowl with the tomato and season well. Stir to combine and set aside to develop the flavours.

Step 3

For the chimichurri sauce, place all of the ingredients in a bowl and mix until well combined. Season. Set aside for 1 hour to develop the flavours.

Step 4

Meanwhile, preheat a chargrill pan or barbecue grill plate on medium heat. Cook chorizo, turning often, for 10 minutes or until charred and just cooked through.

Step 5

Transfer chorizo to a chopping board and cut in half lengthways. Cook, cut side down, for 2-3 minutes or until slightly charred. Transfer to a plate. Cover with foil.

Step 6

Cut rolls lengthways, until almost cut through. Open and grill, cut side down, for 2 minutes. Divide chorizo among rolls, top with chimichurri and tomato mixture.