Skip to content
Choripán: The Argentinian Chorizo Sandwich
Choripán (a portmanteau of chorizo and pan – Spanish for “bread”) is a deceptively simple yet explosively flavorful sandwich. It’s the quintessential starter at any Argentine asado, beloved for its crispy, snappy sausage and bold, garlicky chimichurri sauce.
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
For the Sandwiches:
-
4 links of Argentine-style chorizo or other fresh, raw chorizo (about 1 lb / 450g total)
-
4 crusty rolls (like pan criollo, ciabatta, or French bread rolls)
-
Butter or oil for grilling the bread (optional)
For the Classic Chimichurri:
-
1 cup fresh flat-leaf parsley, finely chopped
-
4 cloves garlic, minced
-
2 tbsp fresh oregano, finely chopped (or 2 tsp dried)
-
1/4 cup red wine vinegar
-
1/2 cup extra-virgin olive oil
-
1/2 tsp red pepper flakes (adjust to taste)
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
Instructions:
1. Make the Chimichurri:
-
This is best done at least 30 minutes ahead to let the flavors meld.
-
In a medium bowl, combine the finely chopped parsley, minced garlic, and oregano.
-
Whisk in the red wine vinegar, followed by the olive oil.
-
Stir in the red pepper flakes, salt, and black pepper.
-
Let the sauce sit at room temperature while you prepare the grill.
2. Prepare the Grill:
-
Heat your grill (charcoal is traditional and preferred for that smoky flavor, but gas works too) to medium-high heat.
-
Your goal is to get a good sear on the chorizo without burning the outside before the inside is cooked.
3. Grill the Chorizo:
-
Place the whole chorizo links directly on the grill grates.
-
Grill for about 10-12 minutes, turning frequently, until the skin is crispy, charred in spots, and the internal temperature reaches 160°F (71°C).
-
Key Tip: Do not prick the sausages with a fork. This will cause the precious juices to escape, resulting in a drier chorizo.
4. Prepare the Bread:
-
Slice the rolls open, but do not cut them all the way through—leave one side attached like a hinge.
-
Optionally, you can brush the inside of the rolls with a little butter or oil and place them on the grill, cut-side down, for about 1-2 minutes until lightly toasted. This adds great texture and flavor.
5. The Final Assembly:
-
Remove the chorizo from the grill. Using kitchen shears or a sharp knife, slice each chorizo link lengthwise (butterflly them). This is the traditional way to serve it, creating a perfect, flat surface for the bread.
-
Place one butterflied chorizo into each toasted roll.
-
Generously slather the warm chorizo with the fresh chimichurri sauce.
6. Serve Immediately:
-
Choripán is meant to be eaten immediately, often as an appetizer while the larger cuts of meat are still cooking on the asado.
Chef’s Notes & Cultural Context:
-
The Sausage: Authentic Argentine chorizo is made with pork, seasoned with garlic and spices, but is not spicy like Spanish or Mexican chorizo. If you can’t find it, any high-quality, fresh, raw pork sausage (like Italian sausage without fennel) is a good substitute.
-
Provecho! In Argentina, Choripán is more than food; it’s a social ritual. It’s the first thing you eat at a gathering, often standing around the grill with a glass of red wine or fernet with coke in hand.
-
Salsa Criolla: Sometimes, Choripán is also topped with salsa criolla (a fresh condiment of diced tomato, onion, and bell pepper in vinegar) in addition to or instead of chimichurri.
-
The “Right” Way: The beauty of Choripán is in its simplicity. The debate over the “right” way to make it (just chimichurri? butterflied or whole? what kind of bread?) is a favorite pastime. The only rule is that it must be delicious.
Enjoy your taste of Argentine grill culture
