Choripan is one of Argentina’s most beloved street foods: a grilled chorizo sausage tucked into a crusty roll and topped with chimichurri, salsa criolla, or both. It started at the coals of family asados, but it became so popular that today it’s found at street fairs, racetracks, soccer stadiums, and food stands across the country.
More than just a sandwich, choripan is part of Argentina’s culinary identity around the asado and the gatherings of friends and family that surround it. It’s typically eaten standing up, wrapped in a napkin, while the rest of the meat finishes cooking, and it’s a familiar sight at sporting events and popular celebrations.
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Argentine Chorizo Sandwich
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings
- Category: Sandwiches
- Cuisine: Argentine
Ingredients
- 500 g of Argentine-style pork sausages (chorizo criollo/parrillero) (4 sausage links (about 1 lb))
- 4 pieces of crusty French-style rolls, fresh and crisp (4 individual rolls)
- 125 ml of sunflower or olive oil (½ cup)
- 60 ml of red wine vinegar (4 tablespoons)
- 4 cloves of garlic, finely chopped (4 medium cloves)
- 30 g of fresh parsley, chopped (4 tablespoons)
- 5 g of dried oregano (1 tablespoon)
- 5 g of crushed red pepper or hot paprika (1 teaspoon)
- to taste of salt and black pepper
- 150 g of tomato, diced small (1 medium tomato) (optional)
- 100 g of onion, finely chopped (1 small onion) (optional)
- 80 g of red bell pepper, chopped (½ bell pepper) (optional)
- 30 ml of white wine vinegar (2 tablespoons) (optional)
- 30 ml of sunflower oil (2 tablespoons) (optional)
- to taste of salt, for the salsa criolla (optional)
Instructions
- Make the chimichurri, mix the oil, vinegar, chopped garlic, parsley, oregano, and crushed red pepper in a bowl, season with salt and pepper, and let it rest while you prepare everything else so the flavors can blend.
- Make the salsa criolla, combine the diced tomato, onion, and bell pepper with the vinegar and oil, season with salt, and set aside at room temperature; this step is optional if you prefer to serve with only chimichurri.
- Light the grill, start a charcoal or wood fire and wait until you have steady medium-hot coals before placing the sausages on the grill.
- Grill the sausages, place them whole on the grill and cook, turning several times, for about 12 to 15 minutes, until browned outside and fully cooked inside without drying out.
- Split and toast the bread, cut the rolls lengthwise without separating them completely, and toast them briefly on the grill, cut-side down, until crisp outside and warm inside.
- Assemble and serve, slice each sausage lengthwise without cutting all the way through, tuck it into the toasted roll, and top with chimichurri, salsa criolla, or both; serve right away while hot.
Cooking Tips
- Choose fresh Argentine-style pork sausages, since they’re the traditional choice for choripan.
- Avoid piercing the sausages with a fork while grilling so they stay juicy instead of drying out.
- Let the chimichurri rest for at least 15 minutes before using it so the flavors can settle.
- If the fire is too intense, move the sausages away from the hottest part of the grill so they cook evenly without burning on the outside.
Traditional variations
- Some grills and street stalls serve choripan with only salsa criolla instead of chimichurri.
- In some regions, a touch of mustard is added alongside the chimichurri.
- There’s also the ‘chori doble,’ made with two sausages in the same roll.
Serving Suggestions
Choripan is traditionally served wrapped in a paper napkin so it can be eaten by hand right off the grill.
It’s commonly enjoyed as a starter while the main asado is still cooking, or as a quick meal at street fairs, soccer stadiums, and food stands.
Recommended sides
- Ice-cold beer
- Red wine
- French fries, when served as a main dish
A Bit of History
The name ‘choripan’ comes from combining ‘chorizo’ and ‘pan’ (bread), and it became popular across Argentina during the 20th century at fairs, racetracks, and soccer stadiums, where vendors grilled sausages in full view of the public.
Today it’s one of the most recognizable symbols of Argentina’s asado culture, so popular that many grills and food trucks specialize exclusively in different versions of choripan.
Frequently Asked Questions
Choripan (Argentine Chorizo Sandwich) is a traditional recipe made with simple ingredients and a homemade cooking method that preserves its authentic flavor.
The total time may vary depending on the recipe and number of servings, but it can usually be prepared by following the steps shown in the recipe.
It can be served with traditional side dishes, typical drinks, or simple accompaniments according to local customs.
Yes, in many cases it can be stored in the refrigerator in a sealed container and enjoyed the next day, as long as it is still fresh before serving.
Yes, you can make small adjustments based on your taste, but it is best to keep the main ingredients to preserve the traditional flavor.
