Choripan is an Argentinian street food sandwich popular in Argentina, Chile, Uruguay, and Brazil. The name translates as chori, a shortened version of ‘chorizo,’ and pan, which means ‘bread.’ These Argentinian chorizo sausages are sliced through lengthwise, grilled hot and fast, and served on a hearty crusted bread dressed with chimichurri. You can also add sliced tomatoes, lettuce, and grilled onions. This combination makes one heck of a tasty sandwich! So let’s get making it! But first, you’ll need to find the right sausage.
What is Argentinian chorizo?
The Argentinian chorizo used in choripan made of pork and beef, is not smoked and contains, herbs, a little wine, and paprika.
Keep in mind that style of sausage is not as bold in flavor as other types of sausage, like Mexican chorizo.
What you’ll need for this recipe:
Argentinian chorizo. If you cannot find Argentinian chorizo, look for something milder like Italian sausage.
Baguettes, Italian bread, or hoagie rolls
Lettuce and tomato are optional
Chimichurri ingredients. See recipe below.
How to make Choripan:
- You can grill these sausages over any grill. We enjoy using The Puma by Nuke, especially for making this sandwich. Flat top grills and gas grills work great too.
- Prepare the chimichurri as directed by the recipe below. Store in the refrigerator until you are ready to use it. We recommend making it a day or two in advance, so the flavors marry well. Store the sauce in an airtight container in the refrigerator.
- We chose the mariposa style for this choripan recipe. Mariposa means to cut the sausages three-fourths of the way through and place them on the grill to cook, split side down. It’s best to cook them over medium heat. These sausages will finish quickly, and with mariposa style, will form a delicious caramelized surface.
- Split the bun in half lengthwise, and spread the chimichurri sauce on both sides of the bread. Top with 1-3 split sausages and the tomato and lettuce.
- Dietary needs and substitutions: Yes, you can make this choripan with vegan Italian sausages. Follow the product instructions for grilling or baking. Find a suitable vegan baguette or crusted bread option. Gluten-free substitutions are available as well. Some chorizo might contain gluten.
- 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
- 3/4 cups of olive oil
- 1 cup minced flat leaf parsley Italian
- 1/4 cup minced chopped oregano
- 1/4 cup red wine vinegar
- 2 medium minced green onions
- Juice of 1 medium lemon
- 2-3 cloves garlic minced
- 3/4 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.
Photos by: zkruger, ildi_papp, and ilolab/Depositphotos