What bread is traditional?

A crusty white roll. Soft burger buns make a weaker Argentine chorizo sandwich.

Do I peel the chorizo?

Usually no for Choripán—grill in casing, then butterfly if you like more char.

Chimichurri store-bought OK?

Yes in a pinch; homemade parsley-garlic-oregano-oil tastes brighter.

Depends on the sausage. Mild chorizo plus chimichurri is the everyday street balance.

Choripán

Name: Choripán
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Argentinian
Ingredients: 4 Chorizo; 4 Crusty Bread; Drizzle Chimichurri sauce

By Chef Cannon

Cuisine: Argentina

Choripán is the Argentine chorizo sandwich: grilled chorizo in crusty bread with a generous drizzle of chimichurri. Split the sausage so it cooks evenly, toast the cut face of the bread on the grill, and do not drown the chimichurri—herby oil should shine, not soak. Street-food simple, best eaten hot off the fire.

At a glance

Time: about 25 min · 4 sandwiches · Difficulty: easy · ≈ 480 kcal per sandwich

Tutorial

Ingredients

4 Chorizo
4 Crusty Bread
Drizzle Chimichurri sauce

Steps

Grill the Chorizos: Cook the chorizos on a grill or pan until fully cooked, about 10-15 minutes.
Prepare the Rolls: Slice the rolls and toast them lightly on the grill or in a pan.
Assemble: Slice each chorizo lengthwise and place in a roll. Top with a generous amount of chimichurri sauce.
Serve: Enjoy immediately while hot.
Pro Tips:
Grill the chorizo slowly on medium heat to prevent the skin from bursting and to ensure it cooks evenly throughout.
Toast the bread on the grill to absorb some of the chorizo's flavors.

Rate this recipe

Time and temperature

Grill or pan: medium · chorizo 8–12 min turning · toast bread last 1–2 min

Nutrition

480 kcal · Protein 22 g · Fat 28 g · Carbs 34 g

1 sandwich (estimate)

Substitutes

Argentine chorizo → Spanish-style fresh chorizo (check spice)
Chimichurri → salsa criolla
Crusty roll → baguette section
Grill → cast-iron pan

Storage

Assemble to order. Cooked chorizo keeps 2 days refrigerated; reheat and build fresh with bread and sauce.

FAQ

What bread is traditional?: A crusty white roll. Soft burger buns make a weaker Argentine chorizo sandwich.
Do I peel the chorizo?: Usually no for Choripán—grill in casing, then butterfly if you like more char.
Chimichurri store-bought OK?: Yes in a pinch; homemade parsley-garlic-oregano-oil tastes brighter.
How spicy is it?: Depends on the sausage. Mild chorizo plus chimichurri is the everyday street balance.