Choripán (Argentinian Chorizo Sandwiches)

A recipe for Choripán (Argentinian Chorizo Sandwiches)! These sandwiches are packed with grilled Argentinian chorizo, chimichurri, and a fresh Salsa Criolla.

I first came across Choripán while at a food truck event in Woodbridge, Virginia and immediately fell in love with the flavors. It is such a wonderful street food and perfect for summertime grilling.

Choripán (Chori) is a chorizo sandwich from Argentina and surrounding countries in South America. Varieties and toppings for Choripanes vary according to region and country, but I found most Argentina-based recipes paired the sandwich with a Chimichurri and Salsa Criolla (Creole Sauce).

Simply grill Chorizo Argentino until cooked through, then butterfly and cook again briefly before assembling in French bread rolls with a homemade chimichurri and Salsa Criolla.

The chimichurri can be made up to a couple days in advance, but serve immediately after putting everything together.

A Few Choripán Tips

Adjust the salt and pepper to taste. Same goes for the olive oil and red wine vinegar.

Rub the dried oregano between your fingers as you add it to the chimichurri and salsa criolla to help bring out the flavor.

For best results, finely chop the parsley by hand. Using a food processor may blend the ingredients too much and create too fine a texture.

Leave the chorizo whole while grilling them, then split 3/4 through lengthwise in a butterfly/mariposa cut after cooking through. Lay flat on the grill a second time to cook on each side before arranging in the sandwich and serving.

If needed, prick the chorizo a couple of times with a fork to keep it from bursting.

I warmed the French bread briefly (about 4-5 minutes) in a 400˚F (200˚C) before assembling.

Notable Ingredients

Chimichurri is a Argentinian herb sauce used as an accompaniment to grilled meats. Fresh parsley is finely chopped and mixed with olive oil, vinegar, and seasonings.

Salsa Criolla is an Argentinian Creole Sauce with onion, tomato, and bell pepper. It also often accompanies grilled meats such as beef, pork, or lamb.

I followed Vintage Kitchen Notes’ lead and added red onion to the Salsa Criolla for the color, but it is often made with diced white onion.

This Choripán recipe uses fresh, raw Argentinian-style chorizo, not the Spanish chorizo that is dried nor the Mexican chorizo that uses a different combination of spices. Argentinian chorizo is made from pork and sometimes a percentage of beef or veal.

For those in the DC area, I have been able to locate the chorizo at European Foods Import Export in Arlington, Virginia and occasionally in Wegmans.

For those in Los Angeles, I have seen Chorizo Argentino at El Gaucho Meat Market in Manhattan Beach.

Hunt Gather Cook has a recipe for Homemade Argentine Chorizo, but I have not personally tried it.

You could also use morcilla, blood sausage, to make Morcipán.

Looking for more recipes from Argentina?

Try my:

• Pasta Frola (Argentinian Lattice Tart)
• Fugazzeta (Argentinian Stuffed Pizza)
• Tortitas Negras (Argentinian Little Black Cakes)

This recipe was originally posted in February 2016 and updated in May 2023.

Choripán (Argentinian Chorizo Sandwiches) Recipe

Adapted from Vintage Kitchen Notes

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Choripán (Argentinian Chorizo Sandwiches)

A recipe for Choripán (Argentinian Chorizo Sandwiches)! These sandwiches are packed with grilled Argentinian chorizo, chimichurri, and a fresh Salsa Criolla.

Course Main

Cuisine Argentinian

Keyword Argentina, Argentinian, chimichurri, chorizo, meat, pork, sandwich

Prep Time 15 minutes minutes

0 minutes minutes

Total Time 15 minutes minutes

Servings 6 Sandwiches

Ingredients

Chimichurri:

• 1 bunch fresh parsley finely chopped, about 1 1/2 cups
• 2 garlic cloves peeled and finely minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1/4 cup (60 milliliters) olive oil
• 2 tablespoons (30 milliliters) red wine vinegar
• salt and freshly ground black pepper to taste

Salsa Criolla:

• 2 tomatoes diced
• 1 small red onion peeled and diced
• 1/2 red bell pepper seeded and diced
• 1/2 green bell pepper seeded and diced
• 2 green onions thinly sliced
• 1 teaspoon dried oregano
• 1/4 cup (60 milliliters) olive oil
• 2 tablespoons (30 milliliters) red wine vinegar
• Salt and freshly ground black pepper to taste

To assemble:

• 6 fresh Argentinian chorizo
• 6 french bread buns such as demi-baguettes

Instructions

To make the Chimichurri:

• In a medium bowl, combine the parsley, garlic, oregano, paprika, red chili, olive oil, and red wine vinegar.
• Add salt and pepper to taste. Cover and store in the refrigerator for up to a couple of days.

To make the Salsa Criolla:

• In a medium bowl, combine the tomatoes, red onion, red bell pepper, green bell pepper, green onions, oregano, olive oil, and red wine vinegar.
• Add salt and pepper to taste.

To assemble:

• Preheat the grill. If needed, prick the chorizo a couple of times to keep them from bursting.
• Arrange the chorizo on the grill and cook, turning occasionally, until cooked through, about 20 minutes.
• Remove from the grill and set aside until just cool enough to handle.
• Cut through the chorizo lengthwise 3/4ths of the way, leaving one side attached butterfly/mariposa-style, and place back on the grill to char on each side.
• If desired, slice the bread open and warm slightly on the grill.
• Spread some chimichuuri on the inside of each of the sliced buns. Top with chorizo and salsa. Serve immediately.