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  • Basic Chimichurri Sauce
  • 6 Tbsp. red wine vinegar
  • 1/4 cup water
  • 2 Tbsp. minced garlic (about 8 cloves)
  • 1 bay leaf, broken in half
  • 1 1/2 tsp. salt
  • 1/2 to 1 tsp. dried hot red pepper flakes
  • 1 tsp. dried oregano
  • 1 tsp. coarsely ground black pepper
  • 1/2 cup olive oil
  • 1 cup finely chopped fresh flat leaf parsley, including stems
  • 2 pounds Argentinian chorizo links (or Italian sausage links; don’t use Mexican chorizo, it is very different)
  • 2 long crusty baguettes


  1. Make the chimichurri first (you can make it a day ahead, too, and refrigerate as long as you bring to room temperature before serving):
  2. In a large bowl, whisk together everything except oil and parsley. Once combined, slowly whisk in oil to emulsify. Stir in parsley. Allow to sit at room temperature 30 minutes for the flavors to develop.
  3. Meanwhile, heat a grill. For indoor grills, set to high heat; for outdoor grills, set to medium-high.
  4. Once hot, grill chorizo links on all sides, turning every 2 minutes or so, until casings are crisp and the sausages are beginning to split open.
  5. Place on a cutting board and cut each sausage lengthwise.
  6. Place cut-side down onto the grill for 2 more minutes to ensure thorough cooking and get some char on the insides of the sausages. This may take 10-15 minutes depending on the heat of your grill.
  7. Slice the baguettes lengthwise and fill with sausage.
  8. Liberally douse with chimichurri, then cut the giant sandwich into 4 inch lengths for serving.
  9. Serve with plenty of napkins, beer, and more chimichurri or hot sauce.


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