How to Make It
Prepare the Chimichurri: Process all Chimichurri ingredients in a blender until herbs are finely chopped and mixture is slightly chunky, about 15 seconds. Store Chimichurri in an airtight container in refrigerator up to 1 week.
Prepare the Sandwiches: Heat a large cast-iron skillet over medium or preheat a grill to medium (350°F to 400°F). Add sausages to skillet or lightly oiled grill grates, and cook, turning occasionally, until charred, about 16 minutes. Cut chorizo links in half lengthwise, and return to skillet or grill, cut sides down. Cook until charred and cooked through, about 2 minutes. Transfer to a cutting board.
Cut each baguette in half crosswise to make 4 pieces; cut off and discard ends. Cut each baguette piece in half parallel to cutting board. Place bread, cut sides down, in skillet or on lightly oiled grill grates. Cook until lightly toasted, 1 to 2 minutes. Divide sausage evenly among bottom baguette pieces. Drizzle each with 2 tablespoons of the Chimichurri. Cover with top baguette pieces. Serve with additional Chimichurri.