1-Prepare the grill and salsa: First, light the grill and set it to medium-high direct heat to get things hot and ready. Mix the tomato, onion, olive oil, vinegar, and salt to make the salsa, then set it aside at room temperature for fresh flavors.

2-Grill the chorizo: Grill the chorizo over direct heat, turning it frequently until the exterior is charred, and then take it off the grill for the next step.

3-Assemble and serve: Butterfly the chorizo by cutting it lengthwise and spreading it open to enhance its texture. Slice the baguette pieces like a hot dog bun and drizzle the inside with olive oil for a crispy finish. Place both the chorizo and bread cut side down on the grill to char the inside of the chorizo and lightly brown the bread, flipping the chorizo afterward to add chimichurri on top and cook briefly. Finally, remove everything from the grill and assemble the sandwiches with chimichurri and salsa for a burst of tanginess. Serve hot to enjoy the spicy sausage with its fresh toppings.