Step 2

Split the rolls open and lay them cut side down on the grill or in the pan for a minute, so they toast in the fat the chorizo has left behind.

Step 3

Cut each chorizo lengthways almost through and open it out flat, so it sits in the roll rather than rolling out of it.

Step 4

Lay a chorizo in each toasted roll and spoon a generous amount of chimichurri over the top.

Step 5

Eat them straight away, while the bread is still warm and the sauce is soaking in.