One of my favorite sandwiches is the choripan. I remember when I was a teenager, my high school used to sell choripanes in a kiosk for certain festivals, and I didn’t miss the chance to eat one or two whenever the opportunity presented itself.
For the most part, when I prepare choripan at home, I accompany it with chimichurri or guasacaca sauce. This time, however, I decided to experiment and used salsa verde. The “new” combination was a winner, and the choripanes turned out truly tasty. Since my husband likes an added spicy kick with his meals, I sprinkled on some red pepper flakes for garnish.
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