Argentina's beloved street food — grilled chorizo split and tucked into crusty bread with a generous spoonful of zesty chimichurri. Simple and unbeatable.
Choripán is Argentina's beloved grilled sausage sandwich — a juicy chorizo split and tucked into crusty bread, drenched in zingy chimichurri. Smoky, garlicky and gloriously simple, it's the ultimate barbecue street food.
Prep 10 min
Cook 15 min
Total 25 min
Easy
Video
Preparation
- Grill the chorizos on a grill or pan until fully cooked, about 10–15 minutes.
- Slice the rolls and toast them lightly on the grill or in a pan.
- Slice each chorizo lengthwise and place in a roll, then top with a generous amount of chimichurri sauce.
- Serve immediately while hot.
- Grill the chorizo slowly over medium heat to stop the skin bursting and ensure it cooks evenly, and toast the bread on the grill to soak up some of the flavour.
Tips from the ZestyPlate Kitchen
- Grill the chorizo slowly over medium heat so the skin doesn't burst before it cooks through.
- Split the chorizo lengthwise (butterfly it) so it crisps and fits the bread.
- Toast the bread on the grill to soak up the smoky juices.
- Be generous with the chimichurri — its fresh, garlicky tang is what makes choripán sing.
Frequently Asked Questions
A fresh (raw) coarse sausage rather than the cured, ready-to-eat type, since it's grilled from raw.
A zesty uncooked sauce of parsley, garlic, oregano, oil and vinegar — the classic, essential topping.
Yes — a griddle pan gives good char; just cook the sausage gently so it cooks through evenly.
