Choripan (Argentine Chorizo Sandwich)

About This Recipe

Choripan is nothing more than grilled chorizo split into a crusty roll, but its simplicity is exactly the point — it's the sandwich sold from every street cart and asado stand across Argentina. The chorizo used is a fresh, coarsely ground pork sausage seasoned with paprika and garlic, distinct from the cured Spanish chorizo most people know abroad. The sausage is split lengthwise, a technique called a la mariposa or 'butterflied,' so it cooks faster and gets more surface area in contact with the grill, developing a deep char on both cut sides. It's tucked into a crusty roll and topped generously with chimichurri or, in some regions, a tomato-based salsa criolla. Eaten standing up, wrapped in a napkin, choripan is the food that starts every Argentine asado while the main cuts are still on the grill.

Ingredients

Serves 4

• 4 linksfresh Argentine-style chorizo(or fresh pork sausage)
• 4crusty bread rolls(split)
• 0.75 cupchimichurri(parsley, garlic, oregano, vinegar, oil)
• 1tomato(diced, for salsa criolla)
• 0.5red onion(finely diced, for salsa criolla)
• 2 tbspred wine vinegar(for salsa criolla)
• 2 tbspolive oil

Instructions

1. 1

   Butterfly the chorizo

   Slice each sausage almost all the way through lengthwise and open it flat like a book.

2. 2

   Grill cut-side down first

   Place the sausages cut-side down on a hot grill and cook 4-5 minutes until deeply charred.

3. 3

   Flip and finish

   Flip and grill the skin side another 4-5 minutes until fully cooked through and firm.

   Butterflying lets the chorizo cook faster and gives twice the charred surface area of a whole link.

4. 4

   Make the salsa criolla

   While the sausage grills, toss diced tomato, red onion, vinegar and olive oil with a pinch of salt.

5. 5

   Toast the rolls

   Split the rolls and toast them cut-side down on the grill for 30-60 seconds.

6. 6

   Assemble

   Lay the grilled chorizo in the toasted roll and top generously with chimichurri and salsa criolla.

Variations

• •

  Swap chimichurri for melted provolone over the sausage for a richer version.

• •

  Use spicy chorizo picante if you want more heat than the standard version provides.

• •

  Add a fried egg on top for a version sometimes called choripan a caballo.

Storage

Grilled chorizo keeps refrigerated up to 3 days; reheat in a skillet over medium heat rather than the microwave to keep the casing from turning rubbery.

Frequently Asked Questions