Pocket worthyStories to fuel your mind

Grilled Chorizo Sandwiches with Chimichurri (Choripán)

Casually eaten and widely beloved in Argentina, these grilled sausage sandwiches are great with a cold beer.

Saveur

Read when you’ve got time to spare.

a pile of sausage sandwiches garnished with herbs and onions, next to a side salad and beers

Casually eaten and widely beloved in Argentina, these grilled sausage sandwiches are great with a cold beer. Photo by Jenny Huang

A popular street food in Argentina as well as Chile, Uruguay, and parts of Brazil, these grilled sausage sandwiches are easy to prepare on a grill—or an indoor grill pan with good ventilation. Though they’re typically served on their own, you can pair choripán with a simple iceberg salad if desired, a side dish seen often in the parrilla (wood-fired grill) restaurants of Argentina. The chimichurri recipe makes about 1 cup but can be easily doubled if you are feeding a crowd.


How to Make Grilled Chorizo Sandwiches with Chimichurri (Choripán)

Equipment

Yield: serves 4
Time: 40 minutes

For the choripán:

  • 4 fresh chorizo sausages, Argentinian-style if possible
  • Four 6-inch hero rolls, split lengthwise, connected on one side like a hinge

For the chimichurri:

  • ¼ cup finely chopped fresh Italian parsley leaves
  • ¼ cup minced white onion
  • 1 small garlic clove, grated on a microplane
  • ¼ cup plus 3 Tbsp. extra-virgin olive oil
  • 3 Tbsp. red wine vinegar
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper

Instructions

  1. Prepare the choripán: Preheat a grill pan over medium-high heat or a grill to medium heat. Add the chorizo and let cook, turning occasionally with tongs as needed, until the sides are deeply seared and the center is fully cooked through, 30–35 minutes.
  2. Meanwhile, make the chimichurri: In a medium jar or bowl, add the parsley, onion, and garlic and stir briefly to combine. Add the olive oil, vinegar, salt, and pepper, and stir well. Let rest at least 15 minutes. (Chimichurri can be left out at room temperature for up to 12 hours before serving.)
  3. If desired, briefly warm the insides of the rolls over the grill as desired. You can also split the sausages lengthwise if desired.
  4. Place one cooked sausage into each roll. Slather one side of the roll and some of the sausage generously with chimichurri, and serve immediately.

Featured in: This Argentinian Choripán Recipe Wins Summer

How was it? Save stories you love and never lose them.


Logo for Saveur

This post originally appeared on Saveur and was published August 6, 2019. This article is republished here with permission.

Need more great food in your life?

Try out Saveur's newsletter