Argentinian choripan on Tip Top English Muffin
Serves 1
Ingredients
- 1 Tip Top English Muffin
- chimmichurri
- ¼ cup olive oil
- 1 tbsp red wine vinegar
- ¼ cup flatleaf parsley, finely chopped
- 2 cloves garlic
- ½ cup fresh oregano, finely chopped
- ¼ tsp salt
- ¼ tsp pepper
- ½ chorizo sausage, cut lengthways
- 1 tbsp butter
Method
In a small bowl mix together the olive oil, red wine vinegar, parsley, garlic, oregano, salt and pepper and allow to sit for at least 30 minutes
Heat a non-stick frying pan to medium high heat and lay the chorizo cut side down. Turn occasionally and cook until golden and starting to crisp.
Split the muffin open then butter each side, lay the buttered side down in the pan and cook until toasted. Allow the muffin to absorb the pan oils from the chorizo for extra flavour.
To assemble the choripan first lay the base of the muffin down and spread one tbsp of chimichurri evenly. Add the chorizo, manchego, another tbsp of chimmichurri, then the tomato, onion and capsicum. Spread the aioli on the remaining muffin half, add the rocket to the sandwich followed by the muffin.
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