Argentine Choripan
A grilled chorizo sausage served in a crusty bread roll with generous amounts of chimichurri sauce, the ultimate Argentine street food experience. Simple, bold, and deeply satisfying, this is the snack that fuels every asado gathering.
Grilled chorizo in a crusty roll topped with homemade chimichurri for the perfect Argentine street food.
Nutrition per serving
Ingredients
Protein
Bread
Chimichurri
Instructions
Make the Chimichurri
Combine the chopped parsley, minced garlic, red wine vinegar, and olive oil in a bowl. Season with salt, pepper, and optional chili flakes. Stir well and let the sauce rest for at least 10 minutes before serving so the flavors develop.
Grill the Chorizo
Place the chorizo sausages on a hot grill over medium heat. Cook for 12 to 15 minutes, turning every few minutes to ensure even browning on all sides. The skins should be charred and blistered and the sausages should be cooked through.
Butterfly and Toast
Once the chorizo is cooked, slice it lengthwise down the center without cutting all the way through. Open it flat on the grill for 1 minute to get extra char on the cut surface. Lightly toast the bread rolls on the grill at the same time.
Assemble and Serve
Place the butterflied chorizo inside the toasted roll. Spoon a generous amount of chimichurri sauce over the top. Serve immediately while the chorizo is still hot and the bread is warm and crisp.
Substitutions
Common mistakes
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