Authentic Argentine Choripán Recipe: Classic Grilled Sausage Sandwich

This irresistible Argentinian choripán is a beloved street food across Argentina. Garlicky, spicy chorizo is slowly grilled until smoky and juicy, then butterflied and seared before being served in a crusty roll with a generous spoonful of fresh chimichurri and tangy salsa a la criolla. The messier, the better.

This sandwich is perfect year-round, but it’s especially popular for game day and tailgate parties. Bring a batch and you’ll be a hit.

What is Choripán

Choripán is simply sausage and bread: the name combines chorizo (sausage) and pan (bread). The classic preparation features a well-grilled chorizo that’s butterflied to expose the interior for a quick sear, then tucked into a sturdy, crusty roll and slathered with herbaceous chimichurri and bright salsa criolla.

Be generous with the sauces — if chimichurri runs up your wrist, you’ve likely added just the right amount.

Equipment

1. a grill (wood-pellet, charcoal, or gas with a smoke box) or a grill pan
2. tongs
3. a sharp knife

Choripán Ingredients

1. Chimichurri sauce
2. Salsa a la criolla
3. Crusty French baguette or sturdy hoagie rolls
4. Fresh chorizo links (Argentinian style preferred)

Argentinian choripán traditionally cooks slowly over wood or charcoal to develop smokiness. If you don’t have a grill, a grill pan over medium heat will still produce a delicious sandwich if you cook the sausages gently and patiently.

Choose rolls that can stand up to juicy toppings: a crusty baguette or bakery rolls work far better than soft hot dog buns, which tend to fall apart under chimichurri and salsa.

What Kind of Chorizo to Use

The ideal sausage for choripán is Argentinian chorizo. It’s typically a pork-and-beef blend, seasoned with fresh herbs like parsley, oregano and thyme, and packed with garlic — closer in texture and seasoning to a spicy Italian sausage than to cured Spanish chorizo or ground Mexican chorizo.

Spanish chorizo is cured and already cooked, so it’s not suitable for this sandwich. Mexican chorizo, which is often sold as raw bulk sausage or in fresh links, can be used as a substitute if Argentinian chorizo isn’t available. Vegetarians and vegans can make a tasty version using high-quality plant-based sausages.

What to Serve with Choripán

To round out the meal, serve choripán with a cold beer or a glass of Malbec and consider an appetizer like provoleta (pan-fried provolone with chimichurri). For dessert, light options such as lemon yogurt cake, angel food cake, or mini pavlovas complement the bold flavors of the sandwich.

Argentinian Choripán

Prepare your grill for medium direct heat or heat a grill pan over medium. Place the chorizo links on the grill and roast them slowly, turning occasionally with tongs. Cook until well-seared on the outside and cooked through to an internal temperature of 160ºF.

Hold each link with tongs and carefully butterfly the sausage lengthwise with a sharp knife. Open the link and place cut side down on the grill briefly to char and crisp the exposed interior.

Slice the rolls lengthwise, brush the cut sides with olive oil, and toast cut side down on the grill until lightly charred. Remove bread and sausages to a pan or platter.

To assemble: place one sausage in each roll and top generously with chimichurri and salsa a la criolla. Serve immediately with plenty of napkins.

Argentinian Choripán

This Argentinian choripán is a classic street sandwich: garlicky, spicy chorizo grilled to juicy perfection, served in a crusty roll with chimichurri and salsa a la criolla. Messy and delicious.

Equipment

• Wood-fired or pellet grill, or gas grill with a smoke box
• Pair of tongs
• Sharp knife

Ingredients

• 6 fresh chorizo links (preferably Argentinian style)
• 6 sturdy hoagie rolls or a baguette cut into chorizo lengths
• 3 tablespoons extra virgin olive oil
• 1 cup chimichurri sauce (or more to taste)
• 1 cup salsa a la criolla (or more to taste)

Instructions

1. Prepare the grill for medium direct heat or heat a grill pan over medium.
2. Arrange the chorizo links on the grill and roast slowly, turning occasionally, until well-seared and cooked through (about 160ºF internal).
3. Hold each link with tongs and butterfly the sausage lengthwise, then place cut side down on the grill to char briefly.
4. Slice the rolls, drizzle the cut sides with olive oil, and toast cut side down on the grill until lightly charred.
5. To assemble, place one sausage in each roll, top generously with chimichurri and salsa a la criolla, and serve immediately.

Nutrition (per serving, approximate)

Calories: 559 kcal • Carbohydrates: 39 g • Protein: 17 g • Fat: 37 g • Sodium: 2347 mg

Nutritional information is an estimate. Calculate with your actual ingredients if needed.