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.
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?
What type of sausage or chorizo is used?
All about chimichurri.
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Marinated Flank Steak Sliders
Bourbon Barbecue Sauce
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Chorizo, chimichurri and salsa sandwiches
- 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!
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, 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
★★★★★
It's a lot about meat and alfajores (sweet cookies filled with dulce de leche)! Thanks for the comment Earl!
This sandwich was absolutely delicious! I love the combination of flavors. So fresh.
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.
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!
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
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!
I love the colors in this salsa. It's so simple, but I bet the flavors are amazing.
This takes me back our trip to Argentina, our favourite lunch was choripan! Love your photos, so much colour and light!
I love street food! Yes, the messier and flavorful the better! This looks amazing Paula. I love the idea of adding chimichurri here. Delicious!
such a flavorful combination for these scrumptious sandwiches,salsa looks beautiful and adds a delicious crunch,terrific recipe 🙂
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!
The messier the sandwich the better I always say. Great little street food in your own home. Love the colorful salsa.
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.
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!
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.
Messy but OH SO GOOD!
Mary x
OMG Paula..I so want this! Drooling! Thanks for sharing!
Um now I need a sandwich at 6:30 in the morning 😀
Cheers
CCU