LunchSnackDairy-freeArgentinaSouth AmericaMeat, Poultry & GameBread

Authentic Argentine Choripán

The quintessential street food of Argentina, the Choripán is more than just a sandwich—it is a cultural icon. Smoky, grilled chorizo sausages are split open and nestled into crusty, charred bread, then topped with a vibrant, herb-packed chimichurri. This recipe balances the rich, fatty savory notes of the sausage with the bright acidity of the vinegar and herbs, delivering a bite that is both rustic and incredibly sophisticated in its balance. It is best enjoyed standing up by a grill with friends and a cold drink.

Created by Flavrloop

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schedule

Prep Time 20 min

timer

Cook Time 15 min

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Difficulty Easy

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Servings 4

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Nutrition Facts

per serving

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Calories 622 kcal

Protein 19g

Carbs 45g

Fat 41g

Instructions

5 steps

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Begin by making the chimichurri. Finely mince the garlic and shallot, then combine them in a small bowl with the chopped parsley, oregano, red pepper flakes, red wine vinegar, and olive oil. Season with salt and let the flavors meld at room temperature for at least 20 minutes.

4 tbsp Red wine vinegar, 1.2 dl Olive oil, 4 pc Garlic cloves, 1 pc Shallot, 1 pc Parsley, fresh (one large bunch), 1 tsp Oregano, dried, 2.5 ml Red pepper flakes, 1 tsp Sea salt

Preheat your grill to medium-high heat. Place the chorizo sausages over the direct flame and grill for about 10-12 minutes, turning occasionally until they are fully cooked through and have a nice charred exterior.

4 pc Chorizo (pork sausages)

While the sausages are finishing, slice the French-style rolls lengthwise and place them cut-side down on the grill for 1-2 minutes until toasted and crisp.

4 pc Crusty rolls ((or cut up one big baguette))

For a traditional 'butterfly' style (mariposa), slice the grilled sausages lengthwise almost all the way through and open them up like a book. Place them back on the grill, cut-side down, for 1 minute to crisp the interior.

Place a butterflied sausage onto each toasted roll, top generously with the fresh chimichurri, and close the sandwich. Serve warm while the bread is still crunchy.

All done!

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Flavrloop

35 min • Easy

Authentic Argentine Choripán

Prep Time 20 min

Cook Time 15 min

Servings 4

Ingredients

4 tbsp Red wine vinegar

1.2 dl Olive oil

4 pc Garlic cloves

1 pc Shallot

1 pc Parsley, fresh (one large bunch)

1 tsp Oregano, dried

2.5 ml Red pepper flakes

1 tsp Sea salt

4 pc Chorizo (pork sausages)

4 pc Crusty rolls ((or cut up one big baguette))

Nutrition Facts

Calories 622 kcal

Protein 19g

Carbohydrates 45g

Fat 41g

Instructions

1.
Begin by making the chimichurri. Finely mince the garlic and shallot, then combine them in a small bowl with the chopped parsley, oregano, red pepper flakes, red wine vinegar, and olive oil. Season with salt and let the flavors meld at room temperature for at least 20 minutes.

4 tbsp Red wine vinegar, 1.2 dl Olive oil, 4 pc Garlic cloves, 1 pc Shallot, 1 pc Parsley, fresh (one large bunch), 1 tsp Oregano, dried, 2.5 ml Red pepper flakes, 1 tsp Sea salt
2.
Preheat your grill to medium-high heat. Place the chorizo sausages over the direct flame and grill for about 10-12 minutes, turning occasionally until they are fully cooked through and have a nice charred exterior.

4 pc Chorizo (pork sausages)
3.
While the sausages are finishing, slice the French-style rolls lengthwise and place them cut-side down on the grill for 1-2 minutes until toasted and crisp.

4 pc Crusty rolls ((or cut up one big baguette))
4.
For a traditional 'butterfly' style (mariposa), slice the grilled sausages lengthwise almost all the way through and open them up like a book. Place them back on the grill, cut-side down, for 1 minute to crisp the interior.
5.
Place a butterflied sausage onto each toasted roll, top generously with the fresh chimichurri, and close the sandwich. Serve warm while the bread is still crunchy.

Printed from Flavrloop

Instructions

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Reviews & Ratings

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Authentic Argentine Choripán

Ingredients

Nutrition Facts

Instructions