These Argentinian-inspired sandwiches, known as Choripan, are a classic street food – a juicy grilled spicy sausage on a fresh, crisp bun drenched in a bright, herbaceous sauce. Such a simple combination of ingredients, and yet with the right mix of ingredients, so much more than just another sandwich.
Choripan consists of two major components – the chori and the pan. Get it, choripán.The Chori: Chorizo, spicy sausage, typically seasoned with smoked paprika, garlic, salt, and a hint of spice. The paprika is what leaves that signature orange color in the pan as the fat renders in the sausage. It’s best to use fresh chorizo for classic flavors and not pre-cooked / pre-cured sausages. Check out the butcher counter and request a good chorizo.
The Pan: Crispy bread, like a French bread loaf, sliced down the center.
What is Choripan?
Traditionally, choripan can be found in South American countries, a staple, much like the hot dog at every summer barbecue up north. In this case, though, the flavors are so much more than just a frank.
It starts with spicy sausage, known as chorizo, grilled and placed inside a crusty bread and then topped with fresh ingredients from minced onion to cilantro chimichurri or red chimichurri.
Like the hot dog, the choripan is a street cart staple, at most asados (aka, bbq), big games, tailgates, and any other casual reason to fire up a grill.
And just like the hot dog, every region has its own version of what should – or should not – be on top.
But, for today, we are going with a classic version to level up your next grilled sausage sandwich.
Choripan Ingredients
For the Chimichurri
- Fresh garlic cloves
- Red onions
- Oregano
- Parsley
- Canola oil
- Olive oil (extra virgin olive oil is best)
- Vinegar
- Salt
- Red pepper flakes
Want more ways to use chimichurri? Try it on eggs, meatballs, power bowls, and even hearty cuts like picanha. It’s one of those sauces you put on everything after a while.
For the Choripan
- Fresh chorizo
- French bread or french baguette
- Mayonnaise
- Tomatoes
- Arugula
How to Make Choripan
Make the Chimichurri
- Use a food processor to mix all of your Ingredients. Add in the garlic and onion first.
- Once they are minced, add oregano and parsley and pulse a few more times.
- Remove the mixture and put in a small bowl.
- Stir in your canola oil, olive oil, vinegar, salt, and red pepper flakes.
- Enjoy!
Make the Choripan
- Much like any good grilled sausage sandwich, having the condiments ready ahead of time mitigates any unnecessary steps for when you are ready to grill.
- After you have your coals heated (or gas grill set over medium-high heat – about 340 to 400 degrees) set for indirect grilling, grill the sausages until they are cooked through – to an internal temperature of 160 degrees F, according to the USDA.
Assemble the Sandwiches
- Slice your bread into even portions to fit the sausages and toast them if desired. Toast on the grill or in the toaster.
- Spread mayo evenly on the inside of the bread.
- Add arugula if you wish.
- Place the cooked sausages inside each bun.
- Top with a spoonful (or two) or chimichurri and minced tomatoes.
- Serve the sandwiches hot!
Girl Carnivore Expert Recipe Tips
Split the sausages down the middle.
- Before you cook the sausages, cut them down the center long ways to avoid them splitting and tearing on the grill as they heat up.
Use fresh herbs.
- Fresh herbs are the key to a good chimichurri. Using dried herbs will not work as a substitute in this recipe.
Make chimichurri ahead of time.
- Making the sauce ahead of time will ensure the flavors infuse In the oils and make a marinade of sorts. Several hours overnight should do the trick.
Store chimichurri sauce in an airtight container.
- Make sure the container you use is sealed sight and stored for about a week before a new batch needs to be made.
Let the sauce come to room temperature.
- When ready to use, spoon some of the sauce into a bowl and let it come to room temperature before adding it to meat, bread, or veggies.
Leftovers & Reheating
Only heat the sausages you wish to enjoy that day, keep the others uncooked until they are to be eaten. If you cook too many, store the sausages in aluminum foil or an air-tight container in the fridge for a couple of days. Reheat on the grill in the same way instructed or warm in the microwave for convenience.
What to Serve With This Delicious Recipe
Every sandwich is served well with a side of crispy beef tallow French fries. Easy Arroz con Pollo, smoked corn on the cob, empanadas, and Air Fried Taquitos are great sides as well!
Recipe FAQs
A hot dog bun will do fine to serve these sausage delicacies, but the French buns give a better crunch. If you use a hot do bun, toast it for more flavor. But this is a judgment-free zone for buns, so bring whatever vessel you have.
More Delicious Latin-inspired Recipes
Beef Recipes
Rotisserie Grilled Picanha
Beef Recipes
Beef Birria Garnachas
Beef Recipes
Beef Birria Recipe
Beef Recipes
Argentinian Chimichurri Butter Burger
This simple meal is a delicacy in Buenos Aires and across the world. Enjoy the chorizo sausage and amazing sandwich bread within this choripan recipe. If you’ve tried it, be sure to rate the recipe and drop a comment below, letting us know what you think.
Choripan – Argentinian Grilled Sausage Sandwiches
Ingredients
For the Argentinian Chimichurri
- 2 Garlic cloves smashed
- ¼ Red Onion roughly chopped
- ¼ cup fresh Oregano
- 1 1/2 cup fresh Parsley stems discarded
- 1/3 cup canola oil
- ¼ cup olive oil
- 1 tsp Vinegar
- ½ tsp Salt
- ¼ to ½ tsp Red pepper flakes
For the Choripan
- 2 lbs fresh chorizo
- 2 loaves French bread
- ¼ cup mayo
- 2 to matoes chopped
- Fresh arugula if desired
Instructions
Make the Chimichurri
- Using a food processor, pulse the garlic and onion until minced.
- Add the oregano and parsley and pulse 5 to 7 more times.
- Remove from the stand and transfer to a bowl.
- Stir in the canola oil, olive oil, vinegar, salt and red pepper flakes.
- Set aside or store until ready to use. See notes.
Grill the Sausage
- Preheat the grll to medium-high heat for indirect grilling, around 350 to 400 degrees.
- Split the sausages down the center, if desired, and place on the cooler side of the grill.
- Grill the horizo, rotating as needed for even cooking and to avoid flare ups. Use caution as fresh sausage had a lot of fat that will drip.
- Chorizo is done when it reads 160 degrees F internally with an instant read thermometer, about 10 to 15 minutes.
Assemble the Sandwiches
- Slice the bread into even portions to fit the sausages and toast on the grill, if desired.
- Slather the mayo evenly over the inside of the bread.
- Add arugula, if desired.
- Place hot sausages in the center of each bun.
- Top with a heavy spoonful of chimichurri and minced tomatoes.
- Serve hot.
Notes
- Fresh herbs are the key to a good chimichurri. Using dried herbs will not work as a substitute in this recipe.
- I like to make my chimichurri in batches ahead of time. I find the flavors infuse in the oils after they have been allowed to marinate together for several hours to overnight.
- Store chimichurri in an airtight jar or resealable container for up to 1 week.
- When ready to use, spoon some of the sauce into a bowl and let it come to room temperature before slathering it over meat, bread, or veggies.
Nutrition
Bookmark this recipe now!
Sounds great ! I love me some grilled chorizo. Chimichurri would definitely go well with it.