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Choripan is a popular Argentinian street food sandwich that you must try. These chorizo style sausages are grilled, then sliced through lengthwise and served on a hearty crusted bread with chimichurri. You can also add tomatoes, lettuce, or onions. This makes one heck of a tasty sandwich that you are going to love.
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Course: Main Course
Cuisine: Argentinian
Keyword: choripan, sandwiches
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Derrick Riches and Sabrina Baksh


  • 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

For chimichurri:

  • 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.