Choripán (Argentinian Chorizo Sandwich)

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1. 1Step 1: To make the chimichurri sauce, finely chop the parsley and garlic, then combine both with the remaining ingredients. Cover and refrigerate to let the flavors mingle, a few hours or overnight.
2. 2Step 2: For the salsa criolla, dice the tomato, onion and pepper in relatively small dice, all similar size. Finely chop the parsley. Place all in a bowl and add the vinegar and oil, stir to mix well and set aside.
3. 3Step 3: Split the bread rolls lengthwise from side to side - if you can keep the two sides joined on one edge, this will help the sandwich stay together a little better but it can be tricky to stay joined.
4. 4Step 4: Cut the sausages in half lengthwise then grill so that they are cooked through and have light grill marks. Toast the inside of the bread (and outside slightly if it's not crisp).
5. 5Step 5: You can vary how you put the sandwich together (and there's some debate), but I suggest you spread some of the chimichurri on the bottom half of the bread, add the chorizo, top with some salsa criolla and then a little more chimichurri.