⚽ World Cup 2018 Game 6 – Argentina vs. Iceland

All eyes will be on the ‘Messiah’ Messi and Iceland’s first appearance in the World Cup. In the culinary world, what emerges when a Legend tangos with a debutante is the dark rye choripan. The familiar choripan, the Argentinian’s version of a stadium hotdog, is a baguette filled with chimichurri and grilled chorizo. This #culinaryworldcup version is transformed by substituting the baguette for Icelandic dark rye bread and topped with a cool picked turnip salad, which cuts through the spicy and saltiness of the chorizo and adds a volcanic depth to each bite.

Print Recipe
Dark Rye Choripan
Course Main Dish
Cook Time 40 minutes
Servings
people
Ingredients
Chimichurri
Pickled Turnip
Course Main Dish
Cook Time 40 minutes
Servings
people
Ingredients
Chimichurri
Pickled Turnip
Instructions
  1. Combine all the chimichurri ingredients in a food processor. Blend and set aside for at least 4 hours to have the flavors meld.
  2. Combine the turnip + sugar + vinegar + salt in a glass bowl and mix well. Set aside for at least 4 hours. Mix in the red onion to the pickled turnip right before serving.
  3. Bake the chorizo in a wire rack at 350 degrees F for 20 minutes, turning once halfway during cooking. Remove from oven and either slice it halfway laterally or spiral cut the chorizo before finishing it on a charcoal grill for 5 minutes.
  4. Slice the bread into 2 inch slices. For each slice, cut halfway down the middle but do not cut all the way through. Spread the chimichurri on the inside of the bread. Top it with the chorizo and pickled turnip. Enjoy!
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