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Two Choripán (Argentinian Chorizo Sandwiches) on a wooden board.
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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
0 minutes
Total Time 15 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.