Pichanga Chilean Appetizer

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Pichanga is a classic Chilean bar-style appetizer platter piled with grilled sausages, sliced cheese, ripe avocado, olives, pickled chilies, and crusty bread, all served alongside a bright tomato-onion pebre salsa. It is the social snack of Chilean pubs, meant to be shared with cold beer and good conversation. Everything is arranged on a single board so diners build their own bites.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 46 gFat
• 14 gSaturated Fat
• 28 gCarbs
• 7 gFiber
• 6 gSugar
• 24 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 260 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the sausages

• 4 long Chilean-style pork sausages (vienesa or longaniza), about 12 oz total
• 1 tbsp vegetable oil
• Pinch of black pepper

For the pebre salsa

• 2 medium ripe tomatoes, finely diced
• 1 small white onion, finely diced
• 1/4 cup fresh cilantro, finely chopped
• 1 fresh ají verde or jalapeño, minced (seeds removed for milder heat)
• 2 tbsp vegetable oil
• 1 tbsp red wine vinegar
• 1/2 tsp salt, or to taste

For the platter

• 8 oz queso fresco or mild provolone, cut into 1/2-inch slices
• 2 ripe Hass avocados, peeled and sliced
• 1 cup pitted black or green olives
• 1/2 cup pickled pepperoncini or Chilean pickles (pepinillos)
• 1 small red onion, thinly sliced into rings
• 2 plum tomatoes, sliced into rounds
• 4 thick slices of marraqueta or French baguette, lightly toasted
• 1/4 cup mayonnaise
• 2 tbsp ají sauce or ketchup

Directions

1. Make the pebre: In a small bowl, combine the diced tomatoes, onion, cilantro, ají, oil, vinegar, and salt. Stir well and let rest at room temperature for at least 10 minutes so the flavors meld.
2. Cook the sausages: Heat the oil in a skillet over medium heat. Prick the sausages with a fork and pan-fry for 10 to 12 minutes, turning often, until browned and cooked through. Transfer to a cutting board and slice into 1-inch pieces.
3. Prepare the bread: Just before assembling, toast the bread slices on a dry skillet or under the broiler for 1 to 2 minutes per side until lightly golden.
4. Arrange the platter: On a large wooden board or oval platter, fan out the sliced bread, then group the cheese, avocado, tomato rounds, red onion rings, olives, and pickled peppers around the edges.
5. Add the sliced sausages to the center of the board. Place small bowls of mayonnaise, ají sauce, and the prepared pebre salsa on or beside the platter for dipping and spooning.
6. Serve immediately while the sausages are still warm, encouraging guests to spread bread with mayo, top with sausage, avocado, and a generous spoonful of pebre.

Cook’s Notes

• For the most authentic flavor, look for Chilean-style vienesa sausages at a Latin market; Italian sweet sausages work as a substitute.
• Pebre gets better as it sits, so you can prepare it up to 2 hours ahead and refrigerate; bring to room temperature before serving.
• Brush the avocado slices with a little lemon juice to keep them bright green if the platter will sit out for more than 15 minutes.
• Serve with a cold Chilean lager or a crisp pisco sour to match the traditional bar setting.
• Use a sturdy, slightly chewy bread like marraqueta so it holds up under the toppings without going soggy.

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