Choripan

INGREDIENTS
Ciabatta/baguette
Chorizo sausages
Monterey jack cheese
Avocado slices
Chimichuri
A large handful of parsley (about 1 cup), finely chopped
4 garlic cloves, minced
2 tbsp Red wine vinegar
1/2 cup Extra virgin olive oil
Salt and pepper
1 tbsp Dried oregano
1 tbsp red chili flakes
Pickled onions
1 red onion, thinly sliced
2 tbsp sugar
1 tbsp salt
1 cup water
1 cup white vinegar

RECIPE
1. Pickled onions: Thinly slice the red onion. Place the vinegar, water, salt, and sugar in a small pot on the stove and bring to a simmer. Remove from the stove and place onions and liquid in a jar and store in the fridge.
2. Chimichuri: Combine all ingredients in a glass jar. Shake until emulsified. Adjust sea salt and red pepper to taste.
3. Preheat a chargrill pan or barbecue grill plate on medium heat.
4. Cut the chorizo sausages in half lengthwise.
5. Cook chorizo, for about 3 minutes then flip. Cook the other side for another 3 minutes or until the sausage reaches 165F internal.
6. Top with shredded Monterey jack cheese and melt.
7. Assemble sandwich: to a piece of toasted ciabatta add the avocado slices, then top with chorizo, chimichuri and pickled onions. Cut in half and enjoy!