This is the traditional Choripan from Argentina, a chorizo sandwich made with a pork/beef sausage, french bread and usually eaten with authentic chimichurri. The ultimate street food.

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Chorizo, Chimichurri and Salsa Sandwiches on wooden board, white salsa bowl

Street food is messy and flavorful and that’s the best part about it, don't you agree? These chorizo, chimichurri, and salsa sandwiches fit right into that description.

What is a choripan?

Choripan is a chorizo sandwich, typical of Argentina.

Pan means bread in Spanish and Chori is the abbreviation of chorizo, obviously. In fact, our slang word for choripan is chori.

This chorizo sandwich is the most representative street food here, a national passion, the bite before the meat at almost every barbecue.

The sausages fit perfectly in our medium french bread rolls (image below), probably the most common bread in Argentina.

Close up of single Chorizo, Chimichurri and Salsa Sandwich on wooden board

What type of sausage or chorizo is used?

Traditional choripan is made with sausage that has a high percentage of pork, and in some cases all-pork.

Though some still like those with mostly pork, nowadays many of us prefer to buy sausage with up to 60-70% of cow meat, since an all-pork meat sausage would be too much, too heavy.

These sausages are thick and not too long (image below). They are grilled fresh, not smoked or left to dry (as Spanish chorizo used in lentil stews for example).

Butterfly Butterflied Chorizos on cast iron skillet

We really do love our chorizo sandwiches with chimichurri and/or salsa criolla, which means creole in Spanish, our signature quick fresh garnish to go with barbecued meats.

This salsa is made with onion, red and/or green peppers, tomato, and parsley. All drenched in red wine vinegar and some oil.

I used red onion because it looks prettier (image below), but the real one is made with the regular, white one.

All about chimichurri.

Chimichurri is our most authentic sauce for barbecued meats, and when it comes to chorizo sandwiches, it's fair to say that chimichurri is a must. An either-or situation. You use a bit of chimichurri or nothing at all. Don't even think of mayonnaise or ketchup. It's a no-no.

As I mentioned in this butter steak post, we seldom use rubs, marinades, or basting sauces while barbecuing meat. Only medium-coarse salt (barbecuing salt) and sometimes pepper. Maybe a touch of lemon for pork cuts or sweetbreads, but that's it.

The amount of heat and time renders its natural fats and makes the meat incredibly delicious.

Chimichurri then is the only accompaniment for them. Second, comes salsa criolla.

And one more thing to make you gasp: chimichurri, the authentic one, doesn't ever ever ever have cilantro. Only parsley. It had to be said people.

This sandwich is pretty much what you see.

Crusty bread, charred chorizo, vinegary chimichurri, and fresh colorful salsa. The sausages vary depending on who makes them of course, but the main difference is the percentages of pork and veal they use. I like about 30% of pork. All the flavor and a bit lighter.

As you can see, I’m pretty much bringing summer inside, using my newly found steak iron to grill these chorizos. These, unlike the mozzarella naan bread, do make a lot of smoke, but it’s so worth it.

Chorizo, Chimichurri Sandwiches on wooden board, bowl of salsa, white kitchen towel

Other recipes you might like:

Marinated Flank Steak Sliders
Bourbon Barbecue Sauce
Tomato Bruschetta with Bacon
Marsala Roasted Garlic and Olives

Let me know if you make this recipe! I'd love to hear what you think about it.

Thank you for being here, I appreciate it! Let's connect via Facebook, Instagram, and Pinterest.

Chorizo, chimichurri and salsa sandwiches

★★★★★ 5 from 1 reviews

Author: Paula Montenegro
Prep Time: 20
Cook Time: 25
Total Time: 45 minutes
Yield: 6 sandwiches 1x
Category: Sandwiches
Method: Grilling
Cuisine: Argentine

Description

Authentic street food from Argentina, these chorizo sandwiches (Choripan) are full of flavor and easy to make!

Scale

Ingredients

For the sandwiches:

6 chorizos
6 french bread buns
Salsa Criolla (recipe below)
Chimichurri, the real deal

For the salsa:

½ large red onion (diced)
1 large tomato (seeded and diced)
¼ red pepper (deveined, seeded and finely diced)
½ cup fresh parsley (loosely packed)

Instructions

For the sandwiches:

Grill the chorizos in the grill, either outside or inside. I sometimes use a small electric oven. If they start to sputter, prick them a few times with a fork to release the fat.
If using the stove grill or oven, it should take at least 20 minutes at a medium heat. Let it cook thoroughly, you don’t want raw chorizo. Open it, butterfly style, and sear it for a few minutes. You can also leave them whole, but I like it to be charred as much as possible, that's why I butterfly it.
I like to warm the bread, either by popping them a few minutes in the oven or on the grill, but it’s not really necessary if you like the bread and it’s very fresh.
Open the bread in two, add some salsa, put half or the whole butterflied chorizo on top (depending on the size of the bread), some chimichurri and more salsa.
Top with the remaining bread.

For the salsa criolla:

Put the diced onion, tomato and red pepper in a bowl.
Add vinegar, salt, olive oil and black pepper to taste.
Add chopped parsley. Mix well.

Notes

Use pork/beef sausages, ideally 70-30%.

You can use slider buns and add half a chorizo per sandwich, or big buns and use it whole. I suggest crusty french bread, not soft buns.

Chimichurri is the traditional garnish for this sandwich.

If you barbecue them outside, they should take 20-30 minutes to be done, half on each side, so that some fat is rendered and the skin is crisp. Pierce them a few times with a fork before grilling so they don't burst in the grill.

You can butterfly them (open in half lengthwise) when they are almost done, and grill them a bit more open side down.

Keywords: choripan, chorizo sandwiches, barbecue

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

Comments

Earl C Williams says
April 16, 2020 at 8:49 pm
Paula, I want to understand the Argentinian culture better and this would be a great introduction. Will let you know how it tastes when I can gather the ingredients. Not so easy in these times.
Earl Williams
Las Cruces, New Mexico, USA
★★★★★
- Paula Montenegro says
  April 17, 2020 at 5:59 am
  It's a lot about meat and alfajores (sweet cookies filled with dulce de leche)! Thanks for the comment Earl!
Tara says
February 18, 2016 at 1:41 pm
This sandwich was absolutely delicious! I love the combination of flavors. So fresh.
Renee says
August 27, 2013 at 11:54 pm
Okay, that's it Paula. You are going to have to pack up and move to Atlanta. You have to be my neighbor. I want to be one of the lucky people on this earth that gets to enjoy your incredible creations. Wow.
Abbe@This is How I Cook says
August 26, 2013 at 9:11 pm
This is right up my alley. Love chorizo and I love anything between two slices of bread. The flavors look outstanding and street food- well, the smell alone has my mouth watering!
Cocoa and Lavender says
August 26, 2013 at 2:56 pm
I love street food - no matter where I go. Anthony Bourdain had it right when he spoke of street food: "My body isn't a temple, it is an amusement park - enjoy the ride!" ~ David
Megan Wood says
August 26, 2013 at 2:26 pm
GAH! As many times as I have had chorizo, I have never had it grilled!! I must go to the store right now to stock up on some more. And Chimichurri?? My fiance may pass out when he sees this!
Sarah | Curious Cuisiniere says
August 26, 2013 at 1:48 pm
I love the colors in this salsa. It's so simple, but I bet the flavors are amazing.
saucygander says
August 26, 2013 at 10:12 am
This takes me back our trip to Argentina, our favourite lunch was choripan! Love your photos, so much colour and light!
Anne ~ Uni Homemaker says
August 26, 2013 at 5:27 am
I love street food! Yes, the messier and flavorful the better! This looks amazing Paula. I love the idea of adding chimichurri here. Delicious!
kumars kitchen says
August 26, 2013 at 5:22 am
such a flavorful combination for these scrumptious sandwiches,salsa looks beautiful and adds a delicious crunch,terrific recipe 🙂
Sarah | The Sugar Hit says
August 26, 2013 at 3:34 am
I am so down for a choripan! This is the first I've ever heard of them, but they are SO up my alley. Gimme!
Bam's Kitchen says
August 26, 2013 at 1:04 am
The messier the sandwich the better I always say. Great little street food in your own home. Love the colorful salsa.
Karen @ Lemon Grove Cake Diaries says
August 25, 2013 at 11:57 pm
Fantastic sandwich - I am getting hungry already and I just had my breakfast 🙂 I worked in gastronomy business for a while, it was all early mornings, late nights and weekend work. The day I was rostered on Christmas Day I left...it was fun to do it once but sometimes family and friends do have to come first.
Monet says
August 25, 2013 at 11:20 pm
This is just gorgeous...especially with that salsa. So bright and flavorful. I love street food (and yes, messy is best!) Thank you for sharing! I'm hosting a giveaway on my blog tomorrow for one of Ryan's necklaces, and I'd love for you to stop by! I hope you are having a wonderful Sunday!
Lori @ Foxes Love Lemons says
August 25, 2013 at 10:36 pm
Um, so ....when you start your own food truck, selling only these sandwiches, will you drive up here to Detroit? Because every bit of the messiness of this sandwich would be worth it, 100%. My mouth is watering. Love it.
Mary Callan says
August 25, 2013 at 10:25 pm
Messy but OH SO GOOD!
Mary x
Martin D says
August 25, 2013 at 10:01 pm
OMG Paula..I so want this! Drooling! Thanks for sharing!
Guru Uru says
August 25, 2013 at 8:23 pm
Um now I need a sandwich at 6:30 in the morning 😀
Cheers
CCU

« Older Comments

What is a choripan?

What type of sausage or chorizo is used?

All about chimichurri.

Description

Ingredients

For the sandwiches:

For the salsa:

Instructions

For the sandwiches:

For the salsa criolla:

Notes

Paula Montenegro

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