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A gourmet Argentinian chorizo sandwich, butterflied and perfectly grilled, resting on a toasted bun with chimichurri sauce.

Grilled Choripan: The Ultimate Guide to Argentina's Favorite Street Food

Learn how to make the perfect Grilled Choripan! This authentic recipe features juicy Argentinian chorizo, crusty bread, and a vibrant, homemade chimichurri sauce. The ultimate street food sandwich.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: Argentinian, South American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chimichurri Sauce
  • 1 cup fresh flat-leaf parsley packed, finely chopped
  • 3-4 cloves garlic minced
  • 1 tbsp dried oregano
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes or to taste
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
For the Choripan
  • 4 Argentinian-style chorizo sausages
  • 4 crusty bread rolls like baguette or marraqueta, about 6 inches long

Equipment

  • 1 Grill
  • 1 Mixing Bowl
  • 1 Tongs

Instructions
 

Prepare the Chimichurri Sauce
  1. In a medium bowl, combine the finely chopped parsley, minced garlic, dried oregano, and red pepper flakes.
  2. Pour in the red wine vinegar and extra virgin olive oil. Stir everything together until well combined.
  3. 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.
Grill the Chorizo
  1. Preheat your grill to medium heat (around 350-400°F or 175-200°C). Create a two-zone fire if possible.
  2. 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.
  3. Optional but recommended: Once cooked, remove the sausages from the grill and slice them in half lengthwise (butterfly), without cutting all the way through.
  4. Place the butterflied sausages cut-side-down on the grill for 1-2 minutes to get a nice char.
Assemble the Choripan
  1. Slice the bread rolls lengthwise and toast them on the grill for about 30-60 seconds until warm and lightly marked.
  2. Place one grilled chorizo in each roll.
  3. Spoon a generous amount of chimichurri sauce over the chorizo. Serve immediately and enjoy!

Notes

Tip 1: Don't use a food processor for the chimichurri. Chopping by hand gives a much better texture and flavor.
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.
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