Choripán: Argentinian Grilled Chorizo Sandwich

Last Updated on April 19, 2024 by Carne Diem

Taste of Buenos Aires: The Ultimate Choripan Recipe with Chimichurri

Protein:

Origin: South American, Argentinian

Method: Grill

Ever dreamt of a food trip to Buenos Aires, Argentina? Well, you can bring a taste of that vibrant city straight to your backyard with a delicious choripan – the quintessential Argentine street food!  This simple but delicious grilled sausage sandwich is topped with a flavorful chimichurri sauce or spicy criolla sauce.

We were first introduced to this Argentine sandwich during a recent trip to Buenos Aires.  While walking through the Sunday San Telmo market we were instantly drawn to the wonderful smells of local venders cooking this popular street food for on small wood and charcoal grills along the road while local vendors sold everything from antiques to knickknacks.  

Later in the trip, we had a privilege of attending an asado at a local resident’s home where we helped to prepare smoky chorizo sausage, blood sausage, and grilled sirloin steaks.  The simple sandwich was served with homemade chimichurri on a wonderfully warm and crusty baguette section.  The experience was one of our children’s favorite activities in Buenos Aires and they fell in love with this delicious recipe.

​History of Choripan:

Argentine choripan is not your ordinary sausage sandwich. Grilled choripan sandwiches feature the bold flavors of chorizo argentino, a smoky and slightly spicy pork sausage, nestled in a crusty roll and dressed with a vibrant chimichurri sauce. It’s a symphony of textures and tastes, perfect for a casual backyard cookout or a fun weeknight meal.

Choripan translates to “chorizo bread,” and it’s been a staple of Argentinian street food culture for decades.  Originally, it was a simple way for people to enjoy a satisfying meal during hard times. Today, it’s a beloved classic enjoyed by people from all walks of life.

For more of the best classic street food recipes from International Markets around the world, give some of these favorites a try:

Making the Argentinean Grilled Chorizo Sandwich

Choripan 101: The Key Ingredients for homemade choripan

There are three main components to a stellar choripan:

The Chorizo: Authentic Argentinian chorizo is different from its Mexican or Spanish cousins. It’s usually made with beef, pork, or a combination of both, and seasoned with paprika and other spices. Look for “chorizo argentino” at your local international market.  We have even found these sausages at some Wal-Mart locations. If you can’t find Argentinian style sausages a good quality spicy sausage will work in a pinch, but do not use Spanish chorizo, which is a cured sausage, and not the same.

The Bread: Traditionally, Argentinians use a crusty baguette or a long French roll. However, a crusty hoagie roll or even a hot dog bun will do the trick.

The Chimichurri: This vibrant green sauce is the heart and soul of the choripan. Made with fresh herbs like fresh parsley and oregano, garlic, olive oil, red wine vinegar, and a touch of red pepper flakes, it adds a bright and garlicky punch to the sandwich.  We highly recommend making fresh homemade chimichurri.  Use your favorite or try our easy chimichurri recipe with fresh herbs.

Firing Up Your Choripan Cravings: Preparing the Chorizo Sandwich

Ready to make your own taste of Buenos Aires? Here’s a simple yet delicious choripán recipe:

Cook the chorizo: 

There are two ways to do this: grill or pan-fry. For best results, we recommend cooking it in true asado style, over direct heat on a wood or charcoal grill. We chose to cook our grilled choripan on a Big Green Egg over apple wood and pecan. For grilling, preheat your grill to medium heat.

Place the chorizo sausages directly on the grill and cook for 10-15 minutes, turning occasionally, until cooked through (internal temperature should reach 160°F).

For pan-frying, heat a little olive oil in a pan over medium-high heat. Add the chorizo and cook on all sides until browned and cooked through.

Warm the bread: 

While the chorizo is cooking, toast your bread rolls on the grill (indirect heat), in the oven, or in a toaster until slightly warmed and crispy. Slice the toasted bread lengthwise.

Assemble the grilled choripan: 

Cut the chorizo lengthwise. Spread a generous amount of chimichurri on the toasted bread roll. Place the cooked chorizo on the roll and top with more chimichurri (to your taste).   

What to Serve with Grilled Choripan Sandwiches

Serve the Argentinian chorizo sandwiches with extra chimichurri or salsa criolla and a few glasses of malbec. They also pair perfectly with other Argentinian recipes like steak empanadas, or grilled provoleta cheese.

Tips for Choripan Perfection:

• Use room temperature chorizo for even cooking.
• Don’t overcook the chorizo – you want it nice and juicy.
• Get creative with your toppings!  For a spicier version, add some salsa criolla (a light tomato and onion salsa) for a fresh touch, or some crumbled queso fresco for a bit of creaminess, or make a loaded choripan with diced onions or peppers.

With this delicious and easy recipe, you can bring a taste of Buenos Aires straight to your own backyard. So fire up the grill, whip up a batch of chimichurri, and savor the bold flavors of the Argentinian choripan!

For more of our favorite recipes from South American countries and Latin American countries give some of these a try:

Frequently Asked Questions About Grilled Choripan Sandwiches

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