Choripán é um sanduíche de pão com linguiça muito popular na Argentina e no Uruguai e supersimples de fazer. Vale para o lanche da tarde, reunião com amigos e família. 

A graça está em assar a linguiça fresca (nem curada, nem defumada) na churrasqueira e depois servi-la no pão com molho chimichurri.

Mas dá pra assar no forno ou grelhar em uma frigideira (como eu fiz). Usei a linguiça fina, por isso coloquei duas em cada sanduíche, mas pode ser da grossa tradicional para churrasco (nesse caso, acho interessante partir a linguiça ao meio no sentido do comprimento).

Ingredientes

  • pão francês
  • 1 linguiça fresca para cada pão que usar
  • molho chimichurri a gosto

 

Modo de preparo

Grelhe a linguiça inteira ou apenas o recheio (sem a película) em uma frigideira com azeite. 

Corte o pão ao meio e acomode a linguiça. Espalhe o molho chimichurri por cima e sirva quente.

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