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Choripán

A beloved Argentinian street food consisting of grilled chorizo sausage served on crusty bread and topped with zesty chimichurri sauce. This iconic sandwich combines "chori" (chorizo) and "pan" (bread) for a simple yet incredibly flavorful meal that's popular at barbecues, football matches, and street corners throughout Argentina.

25 minEasyServes 4450 cal/serving

ArgentinianLunchGrillStandardHigh FiberCorn-Free

Ingredients

  • 4 fresh chorizo sausages
  • 4 crusty French or Italian bread rolls, split lengthwise but not all the way through
  • 1/2 cup fresh parsley, finely chopped
  • 2 tbsp fresh oregano leaves, finely chopped
  • 4 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/2 cup salsa criolla (optional)

Instructions

  1. 1

    First, prepare the chimichurri sauce. In a bowl, combine 1/2 cup finely chopped fresh parsley, 2 tbsp finely chopped fresh oregano leaves, 4 minced garlic cloves, 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Mix well and let it sit for at least 10 minutes for the flavors to meld. For best results, prepare the sauce a few hours ahead or the day before.

  2. 2

    Preheat your grill to medium-high heat (about 400-450°F or 200-230°C).

  3. 3

    Make a shallow cut along one side of each 4 fresh chorizo sausages, being careful not to cut all the way through. This helps the sausages cook more evenly and prevents them from curling up.

  4. 4

    Place the chorizo sausages on the preheated grill. Cook for about 5-7 minutes per side, or until they reach an internal temperature of 160°F (71°C).

  5. 5

    During the last minute of cooking, lightly toast the 4 split lengthwise but not all the way through crusty French or Italian bread rolls on the grill, cut side down, just until they get some grill marks. This step is optional but adds great flavor.

  6. 6

    To assemble the choripán, place a grilled chorizo in each bread roll.

  7. 7

    Top generously with chimichurri sauce.

  8. 8

    If using, add 1/2 cup salsa criolla (optional) on top of the chimichurri.

  9. 9

    Serve immediately while the chorizo is still hot and juicy.

  10. 10

    Traditionally, choripán is eaten by hand, with plenty of napkins!

Questions

Can I make Choripán gluten-free?

Yes. The gluten in this entry is 4 crusty French or Italian bread rolls, split lengthwise but not all the way through. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Choripán keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Choripán?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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