A grilled chorizo sandwich piled with chimichurri, Argentina's classic street-food snack from every asado stand.
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.
Serves 4
Slice each sausage almost all the way through lengthwise and open it flat like a book.
Place the sausages cut-side down on a hot grill and cook 4-5 minutes until deeply charred.
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.
While the sausage grills, toss diced tomato, red onion, vinegar and olive oil with a pinch of salt.
Split the rolls and toast them cut-side down on the grill for 30-60 seconds.
Lay the grilled chorizo in the toasted roll and top generously with chimichurri and salsa criolla.
Butterfly the sausage rather than grilling it whole — it cooks in half the time and the char flavor doubles.
Let the salsa criolla sit 10 minutes before serving so the onion softens slightly in the vinegar.
Toast the roll cut-side down for 30 seconds only — any longer and it turns hard instead of just crisp.
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.
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.
Choripan grew out of Argentina's asado culture as a way to feed hungry guests while the main cuts of beef were still cooking; it became a standalone street food sold at soccer stadiums and markets by the mid-20th century.
Yes — a ridged stovetop grill pan or even a hot cast-iron skillet gets a similar char if you press the sausage flat while it cooks.
A fresh, uncured pork sausage seasoned with paprika and garlic, like fresh Italian sausage, works in a pinch.
Butterflying it prevents this almost entirely; if using whole links, prick them a few times with a fork before grilling to release steam.
Per serving (220g / 7.8 oz) · 4 servings total
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