Argentine Chorizo Sandwich (Choripán)
Choripán Say it: cho-ree-PAHN
Choripán is Argentina’s beloved street-food sandwich: a juicy grilled pork chorizo split open and tucked into crusty bread, then dressed with bright garlicky chimichurri. It is eaten everywhere from roadside parrillas to football matches and family gatherings, often as a starter while the rest of the asado cooks. The sausage is smoky and savory, the bread crisp, and the herb sauce cuts through the richness. Simple, portable and deeply satisfying, it is one of the country’s most iconic casual bites.
Argentine Chorizo Sandwich (Choripán)
Choripán
Pronounced cho-ree-PAHN
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chimichurri
For the sandwiches
Method
Make the chimichurri. in a bowl, combine the parsley, oregano, garlic, red pepper flakes, salt and black pepper. Stir in the red wine vinegar, then the olive oil, and let sit for at least 10 minutes so the flavors meld.
Heat a grill to medium-high, about 400°F (200°C), or set a grill pan over medium-high heat and brush the grates or pan lightly with a little of the olive oil.
Grill the chorizos whole, turning every few minutes, until deeply browned and cooked through, 15–20 minutes; the juices should run clear and an instant-read thermometer inserted into the center should read 160°F (71°C).
While the chorizos cook, toast the split rolls cut-side down on the grill until golden and crisp at the edges, 1–2 minutes.
Transfer the chorizos to a board and rest for 2 minutes, then split each one lengthwise almost all the way through, opening it like a book.
Place one split chorizo in each toasted roll, spoon chimichurri generously over the sausage, close the sandwich and serve while hot.
Regional variant: Choripán con salsa criolla (with criolla sauce)
Make a quick salsa criolla by mixing 2 diced tomatoes, 1 small diced onion, 1/2 diced red bell pepper, 2 tbsp chopped parsley, 2 tbsp red wine vinegar, 3 tbsp olive oil and salt to taste; let it sit for 10 minutes. Grill and split the chorizos and bread as above, then spoon the salsa criolla over the sausage instead of, or alongside, the chimichurri.
Cook's notes
- Do not prick the chorizos while grilling; they stay juicier and the casing crisps better.
- Chimichurri can be made a few hours ahead and left at room temperature so the garlic and herbs mellow into the oil.
- If using a grill pan, keep the heat at medium so the casing browns before the inside dries out.
Serve with
Serve as a starter at an asado, with cold beer or a glass of malbec.
Make ahead and storage
Chimichurri can be made up to 3 days ahead and refrigerated; grill the chorizos just before serving. Assembled sandwiches do not keep well.
