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