Recipe byThe ZestyPlate Kitchen
Argentina's favourite street food: grilled chorizo split into crusty bread with a generous spoonful of zesty chimichurri. Simple and hard to beat.
Choripán is the sandwich you smell long before you reach the grill at any Argentine barbecue. A juicy chorizo is split, charred and tucked into crusty bread, then loaded with chimichurri. The whole appeal is in the contrast: smoky, garlicky sausage against the sharp, herby sauce.
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Prep 10 min
Cook 15 min
Total 25 min
Easy
Preparation
- Grill the chorizos on a barbecue or in a pan until cooked right through, about 10 to 15 minutes, keeping the heat at medium so the skins don't burst.
- Slice the rolls open and toast them lightly on the grill or in the pan so they soak up some flavour.
- Slice each chorizo lengthwise and lay it in a roll, then spoon over a generous amount of chimichurri.
- Serve straight away while everything is hot.
Tips from the ZestyPlate Kitchen
- Grill the chorizo over a medium heat rather than high, so the skin doesn't split before the inside cooks.
- Butterfly the sausage by slicing it lengthwise; it crisps faster and sits flat in the bread.
- Lay the bread cut-side down on the grill for a moment so it picks up the smoky juices.
- Spoon on plenty of chimichurri. Its fresh, garlicky bite is what makes the whole thing work.
Frequently Asked Questions
Reach for a fresh, raw, coarse sausage rather than the cured ready-to-eat kind, because it's grilled from raw.
An uncooked sauce of parsley, garlic, oregano, oil and vinegar. It is the classic topping and you really shouldn't skip it.
A griddle pan gives you good char. Just keep the heat moderate so the sausage cooks through to the middle.
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