The Classic Argentinian Choripán Sandwich
|
|
|
35 - 40 minutes |
8-10 slices |
2/5
The Argentinian Choripán (from chorizo meaning sausage and pan meaning bread) is a popular street food made with grilled chorizo sausage served in toasted French-style bread, often topped with chimichurri. Simple, quick, and inexpensive, it’s a staple of Argentine casual dining and a favorite at asados (barbecue gatherings). The sausage is typically grilled until dark red, sliced lengthwise (the “butterfly cut”), and placed in the bread to create a flavorful sandwich enjoyed across Argentina.
INGREDIENTS![]()
* 6 chorizo pork sausages
* 6 small French bread rolls
For the Chimichurri:
* 1/2 tablespoon chopped fresh basil
* 1/4 teaspoon chopped green onion
* 1/2 teaspoon chopped green pepper
* 1/2 tablespoon fresh oregano
* 3 tablespoons olive oil
* 1 tablespoon wine vinegar
* salt and pepper to taste
PREPARATION
1) To make the chimichurri, combine all ingredients and let stand in refrigerator at least 3 hours. Ideally, do so at least the day before.
2) Prepare the barbecue, setting up and starting the coals if necessary. Prepare the bread by slicing it in individual choripán portions, then slicing each piece of bread in two. Place the sausages on the grill and leave 10 minutes until they have roasted on one side. Turn them over and cook for another 10 minutes. They should be crispy on the outside, but not burned.
3) When the sausages are almost ready, place the sliced rolls on the grill for a few minutes.
4) Cut the rolls in the middle, put the sausage (either whole or sliced in two like a butterfly) and spread a generous amount of chimichurri over. Do not forget to accompany this dish with a good Argentinian red wine.
