Grilled Choripan Sandwich with Chimichurri Sauce, Argentine
Choripan Sandwich
The ultimate Argentine street sandwich: grilled chorizo tucked into crusty bread with bright chimichurri.
Nutrition (per serving)
Choripán is Argentina’s beloved street food — simple, loud, and utterly delicious. A freshly grilled chorizo, split and tucked into a warm, crusty roll, then drenched in bright chimichurri or spoonfuls of tangy salsa criolla: it’s the kind of sandwich that tastes like celebration and sunshine.
This recipe keeps things approachable: make a quick chimichurri, grill the sausages until they’re caramelized and juicy, toast the bread, and assemble. It’s fast, crowd-pleasing, and perfect for backyard grilling or an easy Saturday lunch.
Ingredients
- fresh pork chorizo links:4 pieces
- crusty rolls (bolillo or small baguette), split:4 pieces
- flat-leaf parsley, packed and chopped:1/2 cup
- fresh oregano leaves, chopped:1 tbsp
- garlic cloves, minced:3 pieces
- red wine vinegar:2 tbsp
- extra-virgin olive oil:1/4 cup
- red pepper flakes:1/4 tsp
- kosher salt:1/2 tsp
- freshly ground black pepper:1/4 tsp
- olive oil or butter for toasting bread:1 tbsp
- salsa criolla (optional, onion-tomato mix):1/2 cup
Instructions
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Make the chimichurri: in a bowl combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Stir and taste; let rest while you grill.
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Preheat a grill or cast-iron skillet over medium-high heat. Lightly oil the grates or pan.
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Prick each chorizo a couple times with a fork (to prevent bursting) and grill, turning occasionally, until deeply browned and cooked through, about 10–12 minutes depending on thickness.
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While sausages cook, brush cut sides of the rolls with olive oil or butter and toast on the grill or in a pan until golden and crisp, about 1–2 minutes per side.
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When chorizos are done, split each link lengthwise partway (don’t cut all the way through) so they open like a book; you can also slice them in half if you prefer.
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Assemble: place the split chorizo in the toasted roll, spoon a generous amount of chimichurri over the sausage, and add a spoonful of salsa criolla if using.
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Serve immediately while hot, with extra chimichurri on the side for drizzling.
Tips & Notes
- If you can’t find fresh chorizo, use a high-quality spicy pork sausage; avoid cured chorizo meant for slicing.
- Make chimichurri a few hours ahead — the flavors mellow and marry nicely after resting.
- For a smoky touch without a grill, cook sausages in a cast-iron skillet and finish briefly under a hot broiler.
- Toast the bread well — the crisp exterior keeps the roll from getting soggy from the sauce.
