If you enjoy a delicious sausage sandwich, then you’ll love the Argentinian Choripán. This South American specialty has grown in popularity, and now you can make these sandwiches at home!

What is Choripán?

Choripán, a beloved Argentinian sandwich, has gained widespread popularity across South America. The name “choripán” stems from “chori,” a shortened form of chorizo, and “pan,” which translates to bread. The sausage is sliced lengthwise, grilled hot and fast, and then served with a generous helping of chimichurri sauce.

What is Argentinian chorizo?

Argentinian chorizo is an unsmoked sausage made from a combination of pork and beef and contains flavorful ingredients like herbs, wine, and paprika. Argentinian chorizo should not be confused with spicier varieties such as Mexican chorizo. Rather, it is mild and similar to sweet Italian sausage. For added flavor, you can smoke these sausages with ease on a pellet grill, charcoal unit, or other smoker.

Ingredients

• Argentinian chorizo sausage: Substitute with mild Italian sausage.
• Baguettes: Substitute with Italian bread or hoagie rolls
• Lettuce and tomato (optional)

Chimichurri:

• Extra virgin olive oil
• Flat leaf parsley
• Fresh oregano
• Red wine vinegar
• Green onions
• 1 Lemon
• Garlic minced
• Salt
• Red pepper flakes

How to make Argentinian Choripán:

1. You can use any grill for this recipe; however, we had the opportunity to use The Puma by Nuke and had a lot of fun with it. Any flat-top griddle or standard backyard grill will also work well for this recipe. But before we start grilling, let’s make the chimichurri first.
2. Prepare the chimichurri as directed in the recipe card below, and store itin an airtight container in the refrigerator until ready to use.
3. Preheat your grill to 350-degrees F.
4. Slice the sausages 3/4 of the way through lengthwise, and place them onto the grill split side down. Plan on a short cooking time.
5. Cut the bread in half lengthwise, brush with live oil and toast on the grill for 1-2 minutes.

Assembling Choripán

1. Spread 2-3 tablespoons of chimichurri on the inside of the bread.
2. Top with cooked sausages, sliced tomatoes, lettuce, and caramelized onions. Cut the sandwiches in half and serve.
3. Store leftover sausages in an airtight container in the fridge for 4 days.
4. Reheat sausages in a skillet over medium heat. Build your Argentinian Choripán sandwiches as directed.

Variations

• Vegan/vegetarian: Make this Argentinian choripán with vegan Italian sausages. Follow the cooking instructions on the packet and use a vegan-friendly baguette or crusted bread.
• Gluten-free substitutions Use a gluten-free Argentinian sausage and baguette.
• Try this Argentinian-style sandwich with Peruvian salsa criolla.

More Recipes!

• Smoked Chorizo Queso
• Grilled Garlic Cheese Bread
• Smoked Sausage Stuffing

Print

Choripan

These chorizo style sausages are grilled, then sliced through lengthwise and served on a hearty crusted bread with chimichurri. Add tomatoes, lettuce, or caramelized onions for the ultimate sandwich experience!

Course Main Course

Cuisine Argentinian

Keyword choripan, sandwiches

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 860kcal

Ingredients

• 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 Extra virgin 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

Instructions

• 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.
• Transfer cooked sausages to a clean platter. Cover to keep warm. Brush the soft inner part of the bread with olive oil, and place oiled side down on the grill for 1-2 minutes until lightly toasted.
• To assemble: Stack cooked sausage on bread. Top with 2 tablespoons (or more) of chimichurri. Add optional toppings: caramelized onion, shredded lettuce and diced tomatoes, then serve.
• Store leftover chorizo and other ingredients in separate

Nutrition

Calories: 860kcal | Carbohydrates: 56g | Protein: 34g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 160mg | Sodium: 1086mg | Potassium: 522mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3393IU | Vitamin C: 75mg | Calcium: 218mg | Iron: 8mg

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