Preheat your grill to medium-high heat, about 400°F. Brush the grate with olive oil.

Grill the chorizo sausages for 8 to 10 minutes, turning every 2 minutes.

Prepare the chimichurri sauce by mixing red wine vinegar, crushed red pepper flakes, and olive oil, then add chopped parsley, minced garlic, salt, and pepper.

Let the chimichurri rest for about 10 minutes to meld flavors.

Toast the bread, buttering it if desired, on the grill for 1 to 2 minutes.

Assemble the Choripán by placing the grilled sausages inside the toasted bread and topping with chimichurri sauce.