Uruguay

Choripan
(a traditional Uruguayan AND Argentinian street-style sandwich)

Chimichurri: 
-3 bunches Italian flatleaf parsley
-4 cloves garlic, peeled
-3 Tbsp. fresh oregano
-1 Tbsp. crushed red pepper flakes
-4 Tbsp. white wine vinegar
-salt and pepper
-extra virgin olive oil

1) In a food processor combine all of the above ingredients except the olive oil. Blend the mixture until it is finely chopped, and has the consistency of a pesto. Then pour the contents into a container with a tight sealing lid. Add enough olive oil to cover the mixture, probably about a half cup. Stir well. The marinade should not be too thick, It should have enough oil to make it easily spreadable. Allow the marinade to rest at room temperature until you are ready to use it.

Choripan:

-sausage (I suggest a German bratwurst. You don't need a spicy sausage, since the chimichurri has plenty of flavor on its own)
-desired amount of chimichurri (above recipe)
-fresh bread such as hoagie roll, baguette, or other sandwich roll.

1) Preheat barbeque grill very hot. Put the sausages on the grill, and let them get nice and browned on the outside. Once sausage appears done from the outside, remove them from the grill and butterfly them. Put them back on the fire, with cut sides down. Turn sausages as needed until they reach desired doneness on all sides. 
2) Warm bread on grill, cut sides down, until golden brown, remove from the grill. 
3) Promptly brush the bread generously with your chimichurri sauce, and top with sausage.



Source: http://cookeatshare.com/recipes/chimichurri-sauce-choripan-413316#ixzz2Gh8ljeUs