Classic Argentinian Choripán

Finely chop 1/4 cup of fresh parsley.

Finely chop 2 tablespoons of fresh oregano.

Finely chop 1/4 cup of fresh cilantro.

Dice half of a small red onion for the chimichurri.

Mince 2 garlic cloves.

Finely chop 1 red chili.

In a mixing bowl, combine the chopped parsley, oregano, cilantro, diced red onion, minced garlic, and chopped red chili. Add 1 tablespoon of red wine vinegar.

Pour in 2 tablespoons of olive oil into the chimichurri mixture. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, then mix well to combine.

Halve or quarter 1 cup of cherry tomatoes.

Thinly slice the remaining half of the small red onion for the tomato salsa.

In a separate mixing bowl, combine the halved cherry tomatoes and sliced red onion. Squeeze in the juice from 1/2 lime.

Add 1 tablespoon of red wine vinegar to the tomato salsa.

Pour in 2 tablespoons of olive oil into the tomato salsa. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, then mix well.

Carefully slice 2 chorizo sausages lengthwise, without cutting all the way through, to butterfly them.

Place the butterflied chorizo sausages in a hot pan and cook until browned and cooked through, about 3-5 minutes per side.

Cut a small baguette lengthwise, creating a pocket for the fillings.

Spread a generous amount of the prepared chimichurri inside the cut baguette.

Place the cooked chorizo sausages on top of the chimichurri inside the baguette.

Spoon the tomato and red onion salsa over the chorizo sausages.

Close the baguette to form the sandwich, gently pressing down.