Begin by carefully slicing your Johnsonville Chorizo sausages open so that they are almost cut in half. Set them aside. Next, add all the ingredients for the garlic mayo to a bowl and mix thoroughly. Place that in the fridge until ready to use. Finally, mix all the ingredients for the spicy serrano chimichurri into a bowl and let sit until ready to use.
Preheat a medium high heat fire (around 375F) for direct cooking. Add a cast iron skillet or plancha over the flames about 1 minute before cooking.
Add your chorizo to the plancha with the raw meat side facing down. Cook for about 2.5-3 minutes, then flip over. Cook the other side for 1.5-2 minutes or until the sausage reaches 165F internal. After you flip the sausage the first time, cover with the shredded monterey jack cheese. Let melt, then once the sausage is done pull off and let rest. Finally, lather the inside of your rolls with butter and toast over the fire until they are golden brown (about 1 minute).
Next, start building your choipan with your roll, mayo on bottom, 1-2 cheesy chorizo’s, pickled red onions and a big spoonful of chimichurri. Serve and enjoy!