Argentina’s famous sausage sandwich gets its name by combining the words “chorizo”
and “pan” (bread) to create choripan, a sandwich of grilled Argentinian beef and pork sausage in a crusty roll. It is also customary to cut the sausage down the middle and add any sauces directly to the bread, usually the herbaceous chimichurri.

Although choripan is most often served as an appetizer during the preparation of an asado (barbeque), they are also consumed en masse at sporting events and are one of Argentina’s few street foods.

Choripan- Argentinian Chorizo Sausage Sandwich

Baked or grilled, choripan with chimichurri will soon become your grilled sausage sandwich of choice. Order some Argentinian chorizo, find a nice crusty submarine roll, and make some chimicurri verde in advance to quickly and easily assemble this gem.

5 from 1 vote

Print Pin

Course: Hand Food, Lunch, Main Course, Sandwich, Snack

Cuisine: Argentina, South American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Author: My Hungry Traveler

Equipment

Baking sheet

Ingredients

4 Argentinian chorizo sausages
½ RECIPE Chimichurri verde
4 10-inch Crusty submarine rolls

Instructions

Make Chimichurri sauce in advance and chill until ready to serve.
Cook Sausages – To Grill – Place sausages on a medium hot grill and grill until cooked through and bright red, about 10 minutes per side.
To Broil – Coat a baking sheet with a little oil and broil sausages on high for 15 minutes, flipping them once.
To Bake – Preheat oven to 375°F (190°C). Coat a baking sheet with a little oil and bake sausages for 30 minutes, flipping them once.
Assemble Choripan – Transfer cooked sausages to a cutting board. Lightly toast rolls on the grill or in an oven. Split rolls and sausages in half down the middle. Spread some chimichurri sauce on both inside halves. Lay a split chorizo over and serve.