Article: Choripán – Argentine Grilled Chorizo Sandwich
Choripán – Argentine Grilled Chorizo Sandwich
Choripán is one of the most beloved street foods in Argentina. Simple, bold and deeply connected to asado culture, it combines grilled chorizo sausage with crusty bread and fresh chimichurri.
You will find choripán at football matches, family gatherings and traditional asado celebrations across South America. It is often served before the main cuts of meat, while guests gather around the fire.
Serves: 4
Preparation time: 10 minutes
Grilling time: 20–25 minutes
Grill method: Wood-fired Asado / Parrilla
Ingredients
For the Choripán
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4 fresh Argentine-style chorizo sausages
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4 crusty bread rolls (baguette-style or rustic sandwich bread)
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Olive oil (optional, for brushing bread)
For the Chimichurri
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1 bunch fresh parsley, finely chopped
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3 garlic cloves, minced
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2 tbsp red wine vinegar
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100 ml olive oil
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1 tsp dried oregano
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Chili flakes (optional)
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Salt to taste
Optional addition:
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Thinly sliced red onion for extra sharpness
Instructions
1. Prepare the Fire
Light hardwood in your brasero and allow it to burn down to glowing embers.
Choripán should be grilled over steady heat, not open flames. Spread an even layer of embers beneath the grill grate.
2. Grill the Chorizo
Place the sausages over medium heat.
Cook slowly for 15–20 minutes, turning occasionally to ensure even browning. Avoid piercing the sausage, as this releases juices and dries the meat.
The chorizo should develop a crisp outer skin while remaining juicy inside.
Internal temperature should reach approximately 70°C.
3. Toast the Bread
Slice the bread rolls lengthwise.
Place them cut-side down on the grill for 1–2 minutes until lightly toasted. This adds texture and prevents the bread from becoming soggy.
4. Assemble the Choripán
Slice the grilled chorizo lengthwise without cutting all the way through.
Place inside the bread and spoon chimichurri generously over the sausage.
Serve immediately while warm.
Why Choripán Is Essential to Asado
Choripán is more than a sandwich. It is the opening act of Argentine asado.
While larger cuts such as Asado de Tira cook slowly over the embers, choripán keeps guests satisfied and engaged around the fire.
It represents the social aspect of grilling — simple food shared casually, with good wine and conversation.
Wine Pairing: Young Malbec or Bonarda
A young Malbec complements the richness of the chorizo without overpowering it.
For a lighter option, try Bonarda or even a chilled Argentine rosé.
Cook Like This
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Burn hardwood down to glowing embers.
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Grill sausages slowly over medium heat.
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Turn occasionally for even browning.
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Toast bread briefly over embers.
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Slice sausage lengthwise and assemble.
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Finish with fresh chimichurri and serve immediately.
Keep the fire steady. Let the sausage cook gently.
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FAQ – Choripán
1. What kind of sausage is used for Choripán?
Traditional choripán uses Argentine fresh chorizo, which is a coarse pork sausage seasoned with paprika and garlic. Spanish chorizo (cured) is not the same and should not be used.
2. Can I cook Choripán on a gas grill?
Yes, but wood or charcoal grilling provides a more authentic smoky flavor. Cooking over embers gives the sausage its characteristic taste.
3. Should I pierce the chorizo before grilling?
No. Piercing releases juices and can dry out the sausage. Grill it whole and slice after cooking.
4. What sauces go well with Choripán?
Chimichurri is traditional. Salsa criolla (tomato and onion salad) is another popular Argentine topping.
