Make the Chimichurri Sauce:

• In a bowl, combine the chopped parsley, minced garlic, olive oil, red wine vinegar, dried oregano, and red pepper flakes (if using).
• Season with salt and pepper to taste. Mix well and let it sit for at least 10 minutes to allow the flavors to meld. You can make this in advance and refrigerate it until ready to use.

Prepare the Sausages:

• Preheat your grill or grill pan to medium-high heat.
• Using a sharp knife, make a few small slits in the chorizo sausages to prevent them from bursting while cooking.

Grill the Chorizo:

• Place the sausages on the hot grill. Cook for about 5-7 minutes on each side, or until they are browned and cooked through. The internal temperature should reach 160°F (71°C).
• Remove from the grill and let them rest for about 5 minutes.

Prepare the Rolls:

• While the sausages are resting, you can lightly toast the rolls on the grill for a minute or two until they are warm and slightly crispy.

Assemble the Choripán:

• Slice the rolls open lengthwise, but don’t cut all the way through.
• Place a grilled chorizo sausage inside each roll.
• Generously drizzle with chimichurri sauce and add any optional toppings like grilled peppers or onions.

Serve:

• Serve immediately while warm. Choripán is best enjoyed with a side of more chimichurri and perhaps a refreshing drink!