Name: Choripan Chorizo Sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 sandwiches
Cuisine: Argentine
Ingredients: 1 cup fresh flat-leaf parsley leaves, finely chopped; 2 tablespoons fresh oregano leaves, finely chopped; 4 cloves garlic, minced; 1 teaspoon red pepper flakes; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/3 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 tablespoon warm water; 4 fresh Argentine-style chorizo sausages (about 4 oz / 115 g each); 1 large white onion, sliced into 1/2-inch rings; 2 tablespoons olive oil; 4 crusty bread rolls (pan criollo or small baguettes, 6 inches long); 1/2 teaspoon flaky sea salt, for finishing

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Choripan is Argentina's beloved street-food sandwich: a juicy grilled fresh chorizo sausage tucked into a crusty bread roll and lavished with bright, herby chimichurri. The smoky, snappy meat against the punchy parsley-garlic sauce and toasted bread is the soul of any Argentine asado. It comes together in minutes and disappears even faster.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings4

Yield4 sandwiches

Nutrition Facts

Per serving (estimated)

580 kcalCalories
34 gFat
9 gSaturated Fat
42 gCarbs
3 gFiber
5 gSugar
26 gProtein
1180 mgSodium
560 mgPotassium
85 mgCalcium
3.5 mgIron
18 mgVitamin C
320 mcgVitamin A

Ingredients

For the chimichurri

1 cup fresh flat-leaf parsley leaves, finely chopped
2 tablespoons fresh oregano leaves, finely chopped
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon warm water

For the sandwiches

4 fresh Argentine-style chorizo sausages (about 4 oz / 115 g each)
1 large white onion, sliced into 1/2-inch rings
2 tablespoons olive oil
4 crusty bread rolls (pan criollo or small baguettes, 6 inches long)
1/2 teaspoon flaky sea salt, for finishing

Directions

Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, red pepper flakes, salt, pepper, olive oil, red wine vinegar, and warm water. Let the sauce sit at room temperature for at least 10 minutes to let the flavors meld.
Prepare the grill: Heat a charcoal or gas grill to medium-high (about 400°F / 200°C). Brush the grates lightly with oil to prevent sticking.
Grill the chorizo: Place the sausages on the grill and cook, turning every 2-3 minutes, until deeply browned and crisp on the outside and just cooked through, about 12-15 minutes total. The internal temperature should reach 160°F / 71°C.
Grill the onions: Toss the sliced onion with 2 tablespoons of olive oil and a pinch of salt. Place the rings directly on the grill and cook for 2-3 minutes per side until charred and softened. Remove from the grill and roughly chop.
Toast the bread: Split each roll open and place cut-side down on the grill for 30-60 seconds until lightly charred and warm.
Assemble the choripan: Spread a generous spoonful of chimichurri on the bottom half of each toasted roll. Slice each chorizo lengthwise (or leave whole) and lay it on the bread, then top with a handful of grilled onions and another spoonful of chimichurri.
Finish and serve: Close the sandwiches, sprinkle with a pinch of flaky sea salt, and serve immediately with extra chimichurri on the side for dipping.

Cook’s Notes

Look for fresh Argentine chorizo (sold raw) rather than cured Spanish chorizo — it has the snappy, juicy texture essential to an authentic choripan.
If you cannot find fresh chorizo, Spanish-style cooking chorizo works well; just reduce the grill time slightly as it is often pre-cooked.
Make the chimichurri up to 2 days ahead and refrigerate; the flavors deepen beautifully overnight.
A squeeze of lemon juice over the grilled onions brightens the whole sandwich and is a common finishing touch in Buenos Aires.
For extra smokiness, throw a few wood chunks (hickory or oak) onto the coals before grilling the sausages.