Dark Rye Choripan

⚽ 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.

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Dark Rye Choripan

Course

Main Dish

Cuisine

Argentinian, Icelandic

Cook Time

40 minutes

Servings

people

Ingredients

• 6 spicy Argentinian chorizo
• 1 loaf Dark rye bread

Chimichurri

• 1 cup fresh parsley
• 1/2 cup fresh cilantro
• 2 cloves garlic
• 1/3 cup sherry vinegar
• 1/2 tsp salt
• 1/2 tsp crushed red pepper
• 1/2 tsp fresh ground pepper

Pickled Turnip

• 1 turnip julienne
• 1/2 red onion thinly sliced
• 3 TBSP vinegar
• 1 TBSP sugar
• 1/2 tsp salt

Course Main Dish Cuisine Argentinian, Icelandic Cook Time 40 minutes Servings people Ingredients 6 spicy Argentinian chorizo 1 loaf Dark rye bread Chimichurri 1 cup fresh parsley 1/2 cup fresh cilantro 2 cloves garlic 1/3 cup sherry vinegar 1/2 tsp salt 1/2 tsp crushed red pepper 1/2 tsp fresh ground pepper Pickled Turnip 1 turnip julienne 1/2 red onion thinly sliced 3 TBSP vinegar 1 TBSP sugar 1/2 tsp salt

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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