Delicious Choripan Argentino sandwiches feature spicy chorizo links, tomatoes, and a simple but brilliant homemade chimichurri sauce, all loaded on grilled baguettes. These hearty handheld sandwiches can be made ahead, and are perfect for picnics and parties!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Lunch, Main, Main Course, Sandwiches
Cuisine: Spanish
Servings: 8sandwiches
Calories: 224kcal
Author: Sommer Collier
Ingredients
8chorizo links in natural casings(not the plastic casing on Mexican Chorizo)
8 - 6 to 7 inchsections of baguette(2-4 baguettes, depending on length)
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.
Video
Notes
Choripan makes great leftovers! Wrap each one tightly in plastic and refrigerate until ready to serve.