Choripan with melted Le Gruyère AOP

Rate Your rate
0.0 stars / 0 votes
share
share

Ingredients

  • 3 handfuls of broad-leaved parsley
  • 1 handful of coriander
  • 1 handful of oregano
  • 1 red chili
  • 1 dl red wine vinegar
  • 1 dl olive oil
  • Choripan:
  • 8t small chorizo sausages (or 4 large ones)
  • olive oil
  • 200 g Le Gruyère AOP
  • 4 soft hot dog buns

Preparation

  1. Take the unchopped herbs.
  2. Finely chop all of them.
  3. Finely chop the chili and then fold herbs and chili (to taste) into a bowl of vinegar and oil.
  4. Fry the sausages in a little olive oil.
  5. Grate the Le Gruyère AOP.
  6. Make 4 slits in the buns. Fill them with Le Gruyère AOP and warm them in a hot oven so that the cheese melts. Distribute the sausages into the warm buns and top with chimichurri.
  7. Enjoy immediately.
Bon
Appétit

Cheese in this recipe