Choripán is a type of sandwich with chorizo that was invented in Argentina but is popular across South America today. Its name is a composition of the main ingredients – “Chori” from Chorizo, a grilled spicy sausage and “Pan”, the Spanish word for bread.

Grilled chorizo and morcilla (black pudding) sausages for ChoripánChoripán could be described as the Argentinian version of the American Hot Dog or the German Bratwurst. The sausage which is served on a bread roll is usually made from beef and pork. The chorizo is cut in half along its full length (forming a shape called “mariposa”) and then topped with Chimichurri and other optional ingredients such as onions, tomato relish or pickled peppers.

A different variant with black pudding (morcilla in Spanish) instead of chorizo comes with the name Morcipán.

Choripán is sold on almost every street corner in big cities across Argentina and is therefore one of the most popular street foods in the country. At big football games, Choripán is a very common fast food that goes well with a cold beer. Also at home Argentinians enjoy their favorite sandwich where they often serve it as a starter before a traditional Asado.

If you happen to be in Argentina, we suggest to try a delicious Choripán from one of the many street vendours. If that isn’t possible, simply make your own Choripán with our simple and authentic recipe:

 

Choripán

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 1

Choripan, Argentinian sausage sandwich with chorizo, pickles and chimichurri

Ingredients

  • 1 chorizo (medium size)
  • baguette or hot dog buns
  • chimichurri
  • optionally: onions, pickled peppers, tomato relish

Instructions

  1. Engrave the chorizos several times on both sides and put them on the hot grill until they are completely cooked and nicely browned.
  2. You can leave the sausages as they are or cut them in half along their full length and grill them some more from the inside.
  3. Cut the bread roll or baguette in half and put it with the inside down on the grill as well.
  4. When the bread is slightly browned, spread a spoon of chimichurri on the bread and put the chorizo on it.
  5. If you like you can top it with some more chimichurri and the other optional ingredients

 

 


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Find more food and drinks from Argentina here.

Photos by Miriam Ramos, Lucas, Dominic Lockyer

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