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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.

Prep Time
15 mins
Total Time
15 mins
Servings: 6 Sandwiches
Course: Main Course
Cuisine: Argentinian

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:
    Cup of Yum
  1. In a medium bowl, combine the parsley, garlic, oregano, paprika, red chili, olive oil, and red wine vinegar.
  2. Add salt and pepper to taste. Cover and store in the refrigerator for up to a couple of days.
To make the Salsa Criolla:
  1. In a medium bowl, combine the tomatoes, red onion, red bell pepper, green bell pepper, green onions, oregano, olive oil, and red wine vinegar.
  2. Add salt and pepper to taste.
To assemble:
  1. Preheat the grill. If needed, prick the chorizo a couple of times to keep them from bursting.
  2. Arrange the chorizo on the grill and cook, turning occasionally, until cooked through, about 20 minutes.
  3. Remove from the grill and set aside until just cool enough to handle.
  4. 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.
  5. If desired, slice the bread open and warm slightly on the grill.
  6. Spread some chimichuuri on the inside of each of the sliced buns. Top with chorizo and salsa. Serve immediately.