If you love a good sausage sandwich, then Argentinian Choripán is for you! Choripán is the street food of South America. You find these sausage sandwiches served at sporting events and festivals. You will love this street food.
What is Choripán?
Choripán is a popular Argentinian sandwich that has taken South America by storm. The name choripán translates as chori, a shortened version of chorizo, and pan, meaning bread. The sausage is sliced lengthwise, then grilled and served with chimichurri.
What is Argentinian chorizo?
Argentinian chorizo is made up of a combination of pork and beef. These unsmoked sausages contain flavorful ingredients like herbs, wine, and paprika. Argentinian chorizo should not be confused with bolder varieties such as Mexican chorizo. It is mild and has more in common with sweet Italian sausage. For extra flavor, you can smoke these sausages as well.
Ingredients for Argentinian Choripán:
- Argentinian chorizo: Substitute with mild Italian sausage.
- Baguettes: Substitute with Italian bread or hoagie rolls
- Lettuce and tomato (optional)
- Olive oil
- Flat leaf parsley
- Fresh oregano
- Red wine vinegar
- Green onions
- 1 Lemon
- Garlic minced
- Red pepper flakes
How to make Argentinian Choripán:
- You can use any grill for this recipe, however, we had the opportunity to try The Puma by Nuke. We had a lot of fun with this grill and highly recommend it. However, any flat-top unit or standard backyard grill will do just fine! But we’ll get to that in a minute. First, let’s make the sauce.
- Prepare the chimichurri as directed and store them in an airtight container in the refrigerator until ready to use.
- Prepare your grill for 350-degree, direct cooking.
- Slice the sausages 3/4 of the way through and place them onto the grill split side down. Plan on a short cooking time.
- Cut the bread in half lengthwise.
- Spread 2-3 tablespoons of chimichurri on the inside of the bread.
- Top with cooked sausages, sliced tomatoes, lettuce, and onions. Cut the sandwiches in half and serve.
- Store leftover sausages in an airtight container in the fridge for 4 days.
- Reheat sausages in a skillet over medium heat. Build your Argentinian Choripán sandwiches as directed.
- Vegan/vegetarian: Make this Argentinian choripán with vegan Italian sausages. Follow the cooking instructions on the packet and use a vegan-friendly baguette or crusted bread.
- Gluten-free substitutions Use a gluten-free Argentinian sausage and baguette.
- 2 pounds Argentinian chorizo (or 8 links–more if you want to stack the sausages)
- 2 baguettes or 4-8 hoagie rolls, depending on size
- 3-4 medium tomatoes seeded and diced
- 2 cups shredded lettuce
- 1/2 cup olive oil
- 1 cup minced flat leaf parsley Italian
- 1/4 cup minced fresh oregano
- 1/4 cup red wine vinegar
- 2 medium minced green onions
- Juice of 1 medium lemon
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes add more if preferred
- Combine chimichurri ingredients in a bowl, cover and place into the refrigerator until ready to use.
- Preheat grill for medium heat.
- Place sausages on the grill and cook for 3 minutes, flip over, and cook for another 3 minutes. Remove sausages from the grill and place onto a cutting board. Using tongs to steady the sausage, cut each one ¾ of the way through, lengthwise. Do not cut all the way through. Return to the grill cut side down, and cook for another 3-4 minutes, until done.
- Remove cooked sausages from the grill and quickly warm bread if desired.
- To plate choripan: Place cooked chorizo onto warmed baguette or hoagie roll. Top with 2 tablespoons (or more) chimichurri. Top with shredded lettuce and diced tomatoes, and serve.