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Choripán is the ultimate Argentinian street food, a simple yet incredibly satisfying sandwich that captures the bold flavours of the country’s culinary heritage. Made with grilled chorizo tucked into a crusty piece of bread and topped with a tangy chimichurri sauce, Choripán is more than just a quick bite.
It’s a celebration of Argentina’s love for barbecue, or asado, and its flair for turning the simplest ingredients into something unforgettable. Whether enjoyed at a street cart or during a family gathering, Choripán is a taste of Argentina’s vibrant food culture.
What Is Choripán?
At its core, Choripán is a sandwich that marries two key components: juicy chorizo sausage and freshly baked bread. The name itself is a blend of the words “chorizo” and “pan” (bread), emphasizing its straightforward yet iconic nature.
Traditionally, the chorizo is grilled over an open flame, allowing the smoky flavours to seep into the meat. Once cooked, the sausage is either split in half lengthwise or left whole before being nestled in crusty bread, such as a baguette or a rustic roll.
What truly sets Choripán apart is the addition of chimichurri, a zesty sauce made from parsley, garlic, olive oil, vinegar, and spices. This vibrant condiment cuts through the richness of the sausage, adding brightness and balance to every bite.
Some variations include toppings like pickled onions or a splash of spicy salsa, but the classic version keeps it simple, letting the smoky chorizo and herby chimichurri take centre stage.
Ingredients and Taste
The magic of Choripán lies in its minimal yet high quality ingredients. The star is the chorizo, a flavourful sausage often seasoned with paprika, garlic, and other spices. Its rich, smoky, and slightly spicy flavour is complemented perfectly by the bread, which is ideally toasted just enough to have a crisp exterior while remaining soft inside.
Chimichurri is an essential accompaniment, with its tangy, garlicky, and herbaceous notes that cut through the meat’s fattiness, creating a harmonious flavour profile.
The bread serves as the ideal vessel, soaking up the juices from the chorizo and the bright, oil based chimichurri. The combination of smoky, savoury, and tangy flavours makes Choripán an irresistible street food favourite that’s satisfying without being overly complicated.
A Taste of History
Choripán has its roots in Argentina’s legendary asado culture, where grilling meat over an open flame is more than a cooking method, it’s a cherished tradition.
The dish emerged as a quick, portable meal for gauchos (Argentinian cowboys) who needed something hearty yet simple during long days of work. With chorizo being a staple of Argentinian cuisine and bread readily available, the pairing became a natural fit.
Over time, Choripán moved from the countryside to the cities, becoming a popular street food enjoyed by people from all walks of life. It’s a dish that brings people together, whether at a bustling market, a football match, or an intimate family barbecue.
The addition of chimichurri, now synonymous with Argentinian cuisine, elevated Choripán into a dish that’s as flavourful as it is iconic.
Choripán (Chorizo Sandwich) Recipe
Serves: 4 people
Ingredients:
For the Sandwich:
- 4 fresh chorizo sausages (preferably Argentine style)
- 4 crusty baguette style rolls or ciabatta bread
- 1 cup fresh chimichurri sauce (see below)
For the Chimichurri Sauce:
- ½ cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp crushed red chili flakes (optional)
- Salt and black pepper to taste
Directions
To begin, prepare the chimichurri sauce. In a mixing bowl, combine finely chopped parsley, minced garlic, olive oil, red wine vinegar, dried oregano, chili flakes (if using), salt, and black pepper. Mix thoroughly until emulsified. Adjust salt and acidity to taste. Cover and let sit at room temperature for at least 20 minutes to allow the flavours to meld.
Preheat your grill to medium heat. If you don’t have a grill, you can use a stovetop grill pan or preheat your oven’s broiler. While the grill heats, use a fork to prick the chorizo sausages in a few spots. This helps release excess fat during cooking and prevents the casing from bursting.
Place the chorizo sausages on the preheated grill. Cook them for about 12–15 minutes, turning occasionally, until they are evenly browned and fully cooked through. The internal temperature should reach 70°C (160°F). For extra smoky flavour, you can grill over charcoal.
While the sausages cook, prepare the bread. Slice the baguette style rolls or ciabatta in half lengthwise but not all the way through, keeping the halves attached. For a traditional touch, lightly toast the bread on the grill for 1–2 minutes until golden and slightly crisp.
Once the chorizos are cooked, remove them from the grill and let them rest for 3–5 minutes. This allows the juices to redistribute, ensuring a tender and juicy sausage. During this time, you can brush the inside of the toasted bread with a light layer of chimichurri sauce for added flavour.
Slice the chorizo sausages lengthwise, creating two halves per sausage. This ensures an even distribution in the sandwich and makes it easier to eat. You can leave the sausages whole if preferred for a more rustic presentation.
Assemble the sandwiches by placing the sliced chorizo inside the prepared bread. Generously drizzle or spread additional chimichurri sauce over the sausage, allowing the vibrant flavours to soak into the bread. Adjust the amount of sauce based on personal preference.
Serve the choripán immediately, accompanied by extra chimichurri sauce on the side. Pair with a fresh salad, crispy fries, or simply enjoy it as is for an authentic experience. For a traditional Argentine touch, serve with a glass of Malbec or a refreshing soda. Present the sandwiches on a wooden board for a rustic, inviting look.
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