Make the chimichurri sauce: add all the ingredients in a food processor and pulse until it all combines together. Set aside.
Preheat oven to 400º F.
Heat a large skillet or griddle over medium heat. Fry the bacon until crisp. Drain on paper towels. Reserve.
Place chorizos on a cutting board and cut each sausage lengthwise.
Wipe skillet out with a paper towel and cook chorizos until fully cooked, or warm if you’re using fully cooked, turning once, until casings are crisp.
Slice the bread lengthwise. Top half the slices of bread with a two slices of cheddar cheese. Place bread in a baking sheet and bake for 3 minutes, or until the cheese is melted and bread is lightly crispy.
Assemble: Place 2 slices of bacon over the melted cheese, then one cooked chorizo link. Top with a generous douse with chimichurri sauce. Finally one fried egg, if using. Cover with the top half of the bread. Repeat with the remaining sandwiches.
Serve immediately with fries, more chimichirri sauce and plenty of napkins.
Notes
You can store chimichurri in the refrigerator up to 1 week. Bring chimichurri to room temperature before serving.Chorizo is sold at any supermarket. It’s usually located in the same section where the rest of the sausages are.