The first time I stumbled upon the cooking show, “Struggle Meals” with host Frankie Celenza, he was wielding a fork that he referred to as his “Struggle Whip 9000” and pulling out individual packs of chili flakes, honey and butter from the “packet drawer” in a kitchen outfitted with pink pig figurines everywhere.

I just thought, “What the heck?”

But it wasn’t long before I was hooked by the show’s many charms, and by a guy who obviously had serious knife skills and know-how from working at New York City restaurants.

Now comes his first cookbook, “EAT: Easy, Affordable, Tasty” (Union Square & Co.), of which I received a review copy.

Celenza is the producer and host of the Emmy Award-winning “Struggle Meals,” which offers recipes and tips for cooking on a budget.

It’s an area he knows well, having started cooking when he was a New York University student. Appalled by the cost of the university’s dining program, he thought he could make better and less expensive meals for himself and friends. When he started filming cooking episodes, they quickly became a sensation on YouTube.

His cookbook showcases 100 recipes very much in the vein of his show. They are uncomplicated, and both easy to make, and easy to love. Tuck into everything from “Carrot Ginger Soup with Garlic Croutons,” “Eggplant Fregola,” and “French Onion Focaccia” to “Spicy Beef Dip,” “Duck Salad,” and “Spiced Sweet Potato Cake with Nutmeg Mascarpone Frosting.”

After visiting Argentina in 2018 for the first time, Celenza fell for its choripan, a chorizo and chimichurri sandwich that can be found all over Buenos Aires.

His recipe for “Choripan” is a cinch to make. Just season ground pork with garlic, tomato paste, cinnamon, cumin, cayenne, a splash of apple cider vinegar, and two types of paprika. Shape into patties, then sear on both sides in a pan. Mine took a few more minutes to cook through than the recipe stated, so I adjusted that below.

Cut each patty into thirds, stuff into a roll, then spoon on a zesty chimichurri that comes together in no time in a blender.

It’s a sandwich that’s just meat and sauce. Yet it thoroughly satisfying with smoky, slightly spicy pork dressed with a bright, tangy, herbaceous sauce. No wonder Argentinians and Celenza enjoy these heartily with a cold beer.

A torpedo-type roll works well here. I used francese rolls, which are slightly larger on the ends. That meant that I didn’t always hit on a piece of pork in every early bite. But I didn’t mind, and if you don’t, either, those types of rolls are fine in a pinch.

This recipe is quick enough to make after work even after a tough day. Bu you can make this sandwich even faster, Celenza says, if you go with store-bought, good-quality (Mexican-style) chorizo. Then, there’s no need to season with the dried spices; just shape into patties and follow the remaining directions.

Now, if only we could pull some chimichurri out of a drawer. Then, we’d really be cooking — Celenza-style.

Choripan

(Makes 4 sandwiches)

For the chorizo patties:

1 pound ground pork

3 tablespoons chopped garlic

2 teaspoons tomato paste

2 tablespoons sweet paprika

1 teaspoon smoked paprika

1 teaspoon kosher salt

1 teaspoon sugar

1/2 teaspoon ground cinnamon

1 1/2 teaspoons apple cider vinegar

1/4 teaspoon ground cumin

1/8 teaspoon cayenne pepper

For serving:

4 (6-inch) hero rolls, tops split like a hotdog bun

3/4 cup chimichurri (recipe below)

Make the chorizo patties: In a large bowl, use your clean hands to combine the pork, garlic, tomato paste, paprikas, salt, sugar, cinnamon, vinegar, cumin, and cayenne. Use your hands to form four equal-size patties.

Heat a wide cast-iron skillet or carbon-steel skillet over medium heat. Place the chorizo patties in the pan, pressing each one gently into the pan for about 10 seconds to create good contact. Sear for 2 minutes, then flip all the patties and cook for 2 minutes. Flip once more and cook for a final 1 to 3 minutes. Remove from the heat.

Chop each chorizo patty into thirds so that it will fit the length of the roll. Place chorizo on the rolls, top each sandwich with 3 tablespoons of the chimichurri, and serve.

Chimichurri

(Makes 1 1/2 cups)

3 cups fresh Italian parsley leaves and tender stems

5 garlic cloves

1/4 cup sherry vinegar

1/4 cup plus 1 tablespoon extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon red pepper flakes

1 1/2 teaspoons honey

In a high-powered blender or food processor, combine the parsley, garlic, sherry vinegar, olive oil, salt, and red pepper flakes. Blend on medium-high speed for 1 minute, or until smooth. (If the blades are having a hard time catching the ingredients, reduce the speed to low, add 2 tablespoons cold water, or use the plunger that came with the blender. Then increase the speed and blend until smooth.)

Transfer to an airtight container and stir in the honey. Use as desired, or cover and store in the refrigerator for up to 5 days.

Adapted from “EAT: Easy, Affordable, Tasty” by Franki Celenza

More Sandwiches to Enjoy: BTS

And: Ciabatta with Balsamic Blackberries, Coppa di Parma, and Mustard

And: Chili Cheese Toast

And: Chickpea Panini

And: The Boom

And: New England Fish Sandwiches by Martha Stewart

And: Possibly the Best Grilled Cheese You’ll Ever Have by Tom Colicchio