Choripan Argentino (Chorizo Sandwich)
Choripan Argentino Recipe – Make the most delicious chorizo sandwiches with spicy sausage links, tomatoes, and a simple but brilliant homemade chimichurri sauce, all loaded on grilled baguettes.
The Best Chorizo Sandwiches
Argentinan Choripan is a classic street food sandwich first made popular in Argentina. But these handheld sandwiches are so hearty and amazingly flavorful, it’s easy to see why they have become beloved worldwide!
Choripan Argentino feature French baguettes loaded with chorizo links, thick chimichurri sauce, and fresh sliced tomato. Together they create that perfect layering of bold flavors with the slightly crunchy, soft, chewy, juicy and tender textures you crave in a great sandwich.
These simple addictive sandwiches are fabulous for picnics and parties. Guests can easily grab one and continue to mingle as they munch! Or prepare for a casual yet exciting lunch or lighter dinner. Choripan are great to make ahead and have at the ready for effortless serving.
Ingredients You Need
- Chorizo links – in natural casings, not in plastic casing
- Baguettes – or roll of choice
- Tomatoes – chopped
- Olive oil – or preferred high heat neutral flavored oil
- Flat leaf parsley – stems and leaves
- Garlic – peeled
- Red wine vinegar – for the perfect bright and tangy chimichurri
- Spices – dried oregano, ground cumin, salt, and crushed red pepper
How to Make Choripan Argentino
First, preheat the grill to medium heat.
Meanwhile, prep the other ingredients: Use a serrated knife to cut the baguettes into eight 6-7 inch sections. Then cut (butterfly) each baguette section down the middle so that it opens like a book. Brush the open baguette with olive oil.
Chop the tomatoes.
Then set out a large food processor. Place 1/4 cup of olive oil, one full bunch of parsley, two whole garlic cloves, red wine vinegar, oregano, cumin, salt, and crushed red pepper in the bowl of the food processor.
Cover and purée until smooth. If needed, add another splash of olive oil to loosen the chimichurri sauce. It should be thick, but spreadable.
Once the grill is hot, place the baguettes on the grill, flat side down, so the insides are toasted. Grill for only 30 to 60 seconds to form grill marks, then quickly remove and set aside.
Look at the chorizo package. If the chorizo is fully cooked, place it on the grill for 5 to 6 minutes, flipping once. If the chorizo is uncooked, place it on the grill for 10-12 minutes, flipping once.
Remove from the grill and allow the Chorizo links to cool for a few minutes. Meanwhile, spread the chimichurri sauce on the open toasted baguettes.
Get the Complete (Printable) Chorizo Sandwich Recipe Below. Enjoy!
Once the chorizo has cooled for a minute or two, slice them lengthwise. Place two chorizo link halves on each baguette.
Top with chopped tomatoes.
Close the baguette and serve.
Serving Suggestions
Enjoy Choripan Chorizo Sandwiches with crunchy potato chips or sweet potato chips.
Other classic picnic side dishes also make fantastic side dishes! Serve alongside potato salad, corn salsa dip with bacon, and baked beans.
Or since you’ve already got the grill going, try grilled corn with smokey lime mayo or these grilled vegetable kabobs with fajita butter!
Or go with all Spanish dishes and serve alongside Sopa de Ajo, Sheet Pan Paella, Gambas al Ajillo, and Pan con Tomate.
Frequently Asked Questions
Use your favorite meatless sausage to instantly make this a veg sandwich recipe.
Choripan makes great leftovers! Wrap each one tightly in plastic and refrigerate until ready to serve.
Grilled sausages will keep well for up to 3 days in the refrigerator. Once the sandwiches are prepared and wrapped in plastic, they’ll keep well for up to 3-5 in the fridge.
Looking For More Scrumptious Sandwiches? Be Sure To Also Try These Easy Recipes:
- Vietnamese Banh Mi Sandwich
- New Orleans Muffuletta Sandwich
- Panini Sandwich with Creamy Pesto Sauce
- Drowned Carnitas Party Sandwiches
- Cheesy Enchilada Meatball Sub
Choripan Argentino (Chorizo Sandwich Recipe)
Ingredients
- 8 chorizo links in natural casings (not the plastic casing on Mexican Chorizo)
- 8 – 6 to 7 inch sections of baguette (2-4 baguettes, depending on length)
- 2 tomatoes chopped
- ¼ cup olive oil + extra for brushing
- 1 bunch flat leaf parsley stems and leaves
- 2 cloves garlic peeled
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ – ½ teaspoon crushed red pepper
Instructions
- Preheat the grill to medium heat.
- Meanwhile use a serrated knife to cut the baguettes into eight 6-7 inch sections. Then cut (butterfly) each baguette section down the middle so that it opens like a book. Brush the open baguette with olive oil. Chop the tomatoes.
- Set out a large food processor. Place 1/4 cup of olive oil, one full bunch of parsley, two whole garlic cloves, red wine vinegar, oregano, cumin, salt, and crushed red pepper in the bowl of the food processor. Cover and purée until smooth. If needed, add another splash of olive oil to loosen the chimichurri sauce. It should be thick, but spreadable.
- Once the grill is hot, place the baguettes on the grill, flat side down, so the insides are toasted. Grill for 30 to 60 seconds to form grill marks, then quickly remove and set-aside.
- Look at the chorizo package. If the chorizo is fully cooked, place on the grill for 5 to 6 minutes, flipping once. If the chorizo is uncooked, place on the grill for 10-12 minutes, flipping once.
- Allow the Chorizo links to cool for a few minutes. Spread the chimichurri sauce on the open toasted baguettes.
- Once the chorizo has cooled for a minute or two, slice them lengthwise. Place two chorizo link halves on each baguette and top with chopped tomatoes. Close the baguette and serve.
This sandwich is incredible! I have never had anything like this before and I love it! The flavors are so good! YUMMY!!!
I love some good chorizo and this is a new way of making it! thank you!
Oh my! This recipe was unbelievably good. Making it again this weekend! Thanks
My husband went CRAZY over this recipe! The sandwiches had so much flavor and we loved the fresh chimichurri sauce. Definitely making again!