This is the traditional Choripan from Argentina, a chorizo sandwich made with pork and beef sausage. It's usually eaten plain, just crusty French bread and grilled chorizo, but it's amazing with authentic chimichurri and sometimes our creole salsa. It's a sandwich you must try!
The ultimate street food
Street food is messy and flavorful, and that's the best part, don't you agree? These chorizo sandwiches fit right into that description.
Though adding chimichurri and maybe salsa criolla (similar to pico de Gallo salsa) is wonderful, choripanes (plural) are often eaten plain. Just grab the bread, add the butterflied grilled chorizo and take a bite! You won't regret it.
What is a choripan?
Choripan is a traditional chorizo sandwich from Argentina, where I'm from. It's one of the most representative street foods here, a national passion, and the appetizer before the meat at almost every barbecue.
Pan means bread in Spanish, and chori is the abbreviation of chorizo. Our slang word for choripan is chori.
The chorizo (our version of sausage) fits perfectly in our medium French bread rolls, one of the most common breads here.
Type of chorizo used
The traditional Argentinian chorizo used for these sandwiches are sausages with a high percentage of pork meat.
Though some people still like sausages with mostly ground pork, nowadays, many of us prefer to buy sausages with up to 60-70% cow meat since an all-pork sausage would be too heavy due to its high-fat content.
The chorizos are fresh, thick and not too long. They are grilled fresh, not smoked or left to dry. Don't be confused by those from Spain or other kinds; they're completely different and don't work for this sandwich.
Outside grill or indoor skillet?
Chorizos are an outdoor barbecue type of food here, but they can be cooked inside, on a regular or cast iron skillet.
They do create an interesting amount of smoke. So be warned!
Butterfly chorizo is the name given to the sausage that is cut in half lengthwise towards the end, and cooked a little further, opened side down, to create a thin crust.
This is the best way to eat a choripan in my opinion, because it's easier to bite into it and has more charred bits (the best part!).
How to serve a choripan
Plain sandwich: yes, this is the most common way. Cut open the bread, place the butterflied chorizo on one half, top with the remaining bread and bite into it. The skin is crisp, the inside is salty and delicious, with the bread sopping up the juices!
You can add chimichurri or salsa criolla. They embellish the sandwich without detracting from its unique flavor. And that's it. Don't even think of mayonnaise, ketchup, or other condiments. It's a no-no!
Chimichurri sauce
Chimichurri is our most authentic sauce for barbecued meats, and when it comes to chorizo sandwiches, it's fair to say that it's a must. An either-or situation.
You use a bit of chimichurri or nothing at all.
Salsa criolla
This is our signature salsa with onion, tomatoes, parsley and bell peppers. It's fresh and quick to assemble.
Criolla means creole in Spanish. I used red onion because it's colorful, but it's usually made with yellow onions.
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, making the meat incredibly delicious. The same goes for chorizos and sausages.
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Authentic Choripan Recipe (Chorizo Sandwich)
Ingredients
For the sandwiches:
- 6 chorizos
- 6 French bread buns, or cut a large baguette
- Salsa criolla, optional (recipe below)
- Chimichurri sauce, optional
For the salsa:
- ½ large red or yellow onion, diced
- 1 large tomato, seeded and diced
- ¼ red pepper, deveined, seeded and finely diced
- ½ cup fresh parsley, loosely packed, chopped
- 3-4 tablespoons of oil
- 1 tablespoon of red wine vinegar
- ½ teaspoon salt
- Black pepper, a few fresh grindings
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, adjusting it to your palate.
- Add chopped parsley. Mix well.
Anne @ Webicurean says
Well, you've just given me another excuse for eating chorizo--I can't wait to try this!
Tara says
Gorgeous as always!! I love how you sliced the sausage, so much better! I just starting doing this. I can never eat a whole and it fits better in the bun too!!
Deb says
My husband would adore these vividly flavored sandwiches! A robust and satisfying meal!
Bobbi Burleson says
Paula I love these. Chorizo is one of my faves, and I agree the messier the better!!
Bobbi *Bobbi's Kozy Kitchen*
Soni says
I've been wanting to make chimichurries for sometime now and would love to try your recipe Paula!These look fantastic and would make for a great lunch anyday 🙂 Love the salsa too!!
Stacy says
I knew I was going to like this just from your post title, Paula. I love chorizo and chimichurri and salsa so a crusty roll filled with all three sounds divine.
Miss Foodie Fab says
Yes, Ma'am!
Kitchen Riffs says
Street food can be such good stuff! Good food, fun post - thanks so much.
Susan says
I just love all the colors going on Paula and I could totally go for this for lunch today!
Carla says
I caught last season's Great Food Truck Race marathon last weekend and ended up watching all of the episodes while I was cooking in the kitchen. It's amazing what they have to endure to get going (although they probably had an easier time, getting money for each challenge and the network probably working with different cities). I love the sound of these sandwiches and wish a food truck would deliver it to my door.
Liz Berg says
Paula, suddenly my mouth is watering and I'm STARVING!!! I want one of your sandwiches in the worst way. Fantastic recipe!!!
Jen @JuanitasCocina says
I. am. drooling!!!!!
Heather Schmitt-Gonzalez says
Oh my gosh...yes, Yes, and even more YES! I want one of these in my hand (mouth, and belly) immediately.
Amber @ Mamas Blissful Bites says
I love how messy yet healthy this street food is! Spicy chorizo with a fabulous chimichurri salsa has me drooling.....badly.
Kathy says
Wow does that chorizo look mouthwatering! So fresh and colorful! Delish! Have a great Sunday, Paula!
Angie Schneider says
Totally with you about street food. My only concern is the hygiene. So street food at home is perfect for me. Love chimichurri salsa.
The Ninja Baker says
Your sandwich sings with such vibrant colors, Paula. The lovely "pan" (as we've discussed before the same word is used in Japanese for bread) is a nice neutral canvas for your spicy salsa and chimichurri...Forgive me but I can't help but think your salsa would be yummy on top of tofu =)
Andrea_TheKitchenLioness says
Paula, what an interesting combination of ingredients for a sandwich - looks very fresh and different - I never had a sandwich in my life that looked anything like this one and I am sure that the flavors must be e revelation!
Have a great Sunday!
Marissa | Pinch and Swirl says
Funny how exotic street food has become. And it's not that it's complicated. I think it's just great food, made simply, finally getting its due. Your sandwiches looks absolutely delicious!
german in pdx says
Paula - these sound simply divine. I could eat one right now! Thank you so much for sharing 🙂 ~ Bea