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