There are few things more satisfying than a perfectly grilled sausage, smoky and sizzling, tucked into a crusty roll. But when you add a vibrant, zesty chimichurri sauce, you get the iconic Grilled Choripan. This is more than just a sandwich; it’s a taste of Argentinian culture, a staple at every asado (barbecue), and the undisputed king of street food. In this guide, we’ll walk you through everything you need to know to create this masterpiece at home.
Forget complicated recipes. The beauty of choripan lies in its simplicity and the quality of its three core components: the sausage, the bread, and the sauce. We’re going to master each one.
Get ready to fire up your grill and bring the incredible flavors of South America right to your backyard. This grilled choripan recipe is perfect for a casual weeknight dinner, a weekend cookout with friends, or anytime you’re craving something truly special.
What is Choripan?
At its heart, choripan is a simple concept. The name itself is a mashup of its two main ingredients: “chori” for the chorizo sausage and “pan” for the bread. It originated in the Río de la Plata region of South America and is a beloved dish throughout Argentina, Uruguay, and Chile.
It’s most commonly found sizzling away on a parrilla (grill) at family barbecues, soccer games, and street-side food stalls. The sausage is grilled, often butterflied to ensure it cooks through and gets extra char, then placed in a roll and generously topped with chimichurri sauce.
The Key Components of an Authentic Grilled Choripan
While simple, the magic of a great choripan depends on the quality of each part. Let’s break down what you need.
The Chorizo: Choosing the Right Sausage
The star of the show is the chorizo. It’s important to note that Argentinian-style chorizo is different from its Mexican or Spanish counterparts. It’s a fresh, uncured pork sausage seasoned with milder spices like paprika, garlic, and white wine. It has a high-fat content, which makes it incredibly juicy and flavorful when grilled. Look for high-quality, coarse-ground Argentinian chorizo at your local butcher or Latin market.
The Bread: More Than Just a Roll
You need a bread that can stand up to the juicy sausage and tangy sauce without falling apart. A classic French baguette or a crusty marraqueta roll is the traditional choice. The key is a sturdy, crusty exterior with a soft, slightly chewy interior that can absorb all the delicious juices.
The Chimichurri: The Crown Jewel
No grilled choripan is complete without chimichurri. This bright green, uncooked sauce is a vibrant mix of fresh parsley, oregano, garlic, olive oil, and red wine vinegar. It cuts through the richness of the chorizo with its tangy, herbaceous flavor, balancing the entire sandwich perfectly. Making it fresh is non-negotiable, and it only takes a few minutes. If you are looking for other great sandwich ideas, these Italian Sliders are a fantastic choice for any get-together.
How to Make the Best Chimichurri Sauce
A homemade chimichurri sauce will elevate your choripan from good to unforgettable. It’s incredibly easy to make and tastes a million times better than anything from a jar. The key is to finely chop your ingredients by hand rather than using a food processor, which can bruise the herbs and make the sauce bitter.
You’ll need fresh flat-leaf parsley, garlic, dried oregano, red wine vinegar, a pinch of red pepper flakes for a little heat, and a good quality extra virgin olive oil. Simply combine the chopped herbs and garlic with the other ingredients, and let the flavors meld for at least 15 minutes before serving.
Tips for Grilling Success
Grilling chorizo requires a bit of attention to get it just right. The high-fat content can cause flare-ups, so here are a few expert tips to ensure your Grilled Choripan is perfect every time.
- Manage Your Heat: Aim for a medium heat on your grill. If the grill is too hot, the outside of the sausage will burn before the inside is cooked. A two-zone fire (one side with coals, one without) is ideal, allowing you to move the chorizo to the cooler side if flare-ups occur.
- Don’t Prick the Sausages: It might be tempting, but don’t pierce the casings before grilling. This lets all the flavorful juices escape, leaving you with a dry sausage.
- Butterfly for a Better Char: Once the chorizo is nearly cooked through, take it off the grill, slice it lengthwise (but not all the way through), and open it like a book. Return it to the grill cut-side-down for a minute or two to get a fantastic char and extra smoky flavor.
Assembling Your Masterpiece
Once your components are ready, the assembly is simple. Slice your bread roll lengthwise. Toast it on the grill for a minute until it’s warm and has some nice grill marks. Place the hot, butterflied chorizo inside the roll. Then, spoon a generous amount of your fresh chimichurri sauce over the sausage. Let it drip and soak into the bread—that’s part of the experience!
For a different take on a classic sandwich, you should try this delicious Oven-Baked Meatball Sandwich.
What to Serve with Choripan
Choripan is a complete meal on its own, but it also pairs wonderfully with simple side dishes. Consider serving it with a light and refreshing tomato and onion salad (ensalada criolla) or some simple grilled vegetables. A cold Argentinian beer or a glass of Malbec is the perfect beverage to wash it all down.
Frequently Asked Questions
Yes, you can. While grilling provides the classic smoky flavor, you can cook the chorizo in a cast-iron skillet or grill pan on the stovetop over medium heat for 15-20 minutes, turning occasionally until cooked through.
The chorizo is cooked when it’s firm to the touch and the internal temperature reaches 160°F (71°C). The juices should run clear when pierced. Grilling for about 10-15 minutes and then butterflying it to char the inside is a great way to ensure it’s cooked perfectly.
Authentic chimichurri is an uncooked sauce made from finely chopped fresh parsley, minced garlic, dried oregano, extra virgin olive oil, and red wine vinegar. It often includes a small amount of red pepper flakes for a bit of heat.
The best bread for choripan is a crusty roll that won’t get soggy. A French baguette, marraqueta, or any other roll with a firm crust and a soft interior is an excellent choice.
Argentinian chorizo is a fresh pork sausage seasoned with milder spices like garlic and white wine, and it is typically grilled. Mexican chorizo is usually spicier, seasoned with chili peppers and vinegar, and is often sold ground and cooked in a pan.
Storing and Reheating
If you have leftovers, you can store the cooked chorizo and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, it’s best to warm the chorizo in a skillet over medium heat or briefly on the grill. Avoid the microwave, as it can make the sausage rubbery. Assemble the sandwich with fresh bread and cold chimichurri just before serving.
For another great comfort food meal, this Homemade Sloppy Joes Recipe is always a family favorite.
The Ultimate Grilled Choripan Recipe
Grilled Choripan: The Ultimate Guide to Argentina’s Favorite Street Food
Ingredients
Equipment
Instructions
- In a medium bowl, combine the finely chopped parsley, minced garlic, dried oregano, and red pepper flakes.
- Pour in the red wine vinegar and extra virgin olive oil. Stir everything together until well combined.
- Season with salt and black pepper to taste. For best results, let the sauce sit for at least 15-20 minutes to allow the flavors to meld.
- Preheat your grill to medium heat (around 350-400°F or 175-200°C). Create a two-zone fire if possible.
- Place the chorizo sausages on the grill over direct heat. Cook for about 10-15 minutes, turning occasionally, until the sausages are firm and cooked through. Move them to the cooler side of the grill if flare-ups occur.
- Optional but recommended: Once cooked, remove the sausages from the grill and slice them in half lengthwise (butterfly), without cutting all the way through.
- Place the butterflied sausages cut-side-down on the grill for 1-2 minutes to get a nice char.
- Slice the bread rolls lengthwise and toast them on the grill for about 30-60 seconds until warm and lightly marked.
- Place one grilled chorizo in each roll.
- Spoon a generous amount of chimichurri sauce over the chorizo. Serve immediately and enjoy!
Notes
Tip 2: If you can't find Argentinian chorizo, a mild Italian sausage can work as a substitute.
Tip 3: The chimichurri can be made a day in advance. Store it in an airtight container in the refrigerator.
Share Your Creation!
You now have the ultimate recipe for an authentic Grilled Choripan. This sandwich is a true celebration of simple, high-quality ingredients and the joy of outdoor cooking. We know you’ll love making it as much as you’ll love eating it.
If you tried this recipe, we’d love to hear from you! Leave a comment below and let us know how it turned out. And don’t forget to save this recipe to your favorite board on Pinterest!
