The Choripán Sandwich is a beloved staple of Argentinian street food, combining smoky grilled chorizo with crusty bread and a punchy chimichurri sauce. The name itself is a playful blend of “chorizo” and “pan” (bread), reflecting its simple yet satisfying origins. This version, elevated with bright pickled onions and a hint of fresh parsley, is perfect for those who crave bold, herbaceous flavors with minimal fuss.
Perfect for summer grilling or a quick weeknight treat, the Choripán Sandwich is a fantastic way to explore South American flavors right at home. Pair it with a cold beer or a sparkling limeade, and you’ve got a festive, crowd-pleasing meal that’s full of sizzle and soul.
Full Recipe:
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1 fully-cooked smoked Spanish-style chorizo sausage (or substitute with spicy andouille)
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1 crusty sandwich roll or baguette, split lengthwise
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2 tablespoons chimichurri sauce (homemade or store-bought)
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2 tablespoons pickled red onions
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1 tablespoon mayonnaise (optional)
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Fresh parsley for garnish (optional)
Directions:
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Heat a grill pan or skillet over medium-high heat.
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Split the chorizo sausage lengthwise without cutting all the way through. Open it like a book and place it cut-side down on the hot pan.
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Cook for about 4–5 minutes until nicely browned, then flip and grill for another 3 minutes until heated through and crisped at the edges.
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If using mayonnaise, lightly spread it on the inside of the roll.
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Place the grilled sausage onto the bread, then generously spoon chimichurri over the top.
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Add pickled onions and garnish with parsley if desired.
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Serve immediately while hot and crusty!
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: ~420 kcal | Servings: 1
History and Origin
The word Choripán is a portmanteau of chorizo (a type of sausage) and pan (bread) — and that’s exactly what this dish is: sausage and bread. But behind its humble name lies a rich tapestry of culture, tradition, and culinary heritage. Originating in Argentina, Choripán has become a ubiquitous street food found at asados (Argentine barbecues), food carts, and soccer stadiums across the country. It’s more than just a sandwich — it’s a national pastime.
The chorizo used in Argentina is different from its Spanish or Mexican cousins. It’s coarsely ground, mildly spiced, and typically made with pork, providing a juicy, smoky, and slightly fatty profile that’s perfect for grilling. When paired with chimichurri, a bright green sauce made with parsley, garlic, vinegar, and oil, the result is a dish that’s both rustic and refined.
Though Choripán has its roots in Argentina, it has also become popular in Uruguay, Chile, Brazil, and other parts of Latin America, each putting their own spin on it. In some regions, it’s topped with tomatoes, cheese, or even slaw. But at its core, the dish remains a testament to the beauty of quality ingredients and minimal fuss — just meat, bread, and sauce, elevated to perfection.
Variations and Adaptations
As with many traditional dishes, Choripán has evolved far beyond its original incarnation. In Argentina, it’s often served with either chimichurri or salsa criolla — a tangy relish made with bell peppers, onions, tomatoes, and vinegar. The type of sausage can vary, too. While pork chorizo is most common, you’ll also find beef chorizo or even vegetarian sausages made from lentils or soy for those seeking a meat-free version.
In Uruguay, it’s not uncommon to see the sandwich served with melted cheese or a fried egg, turning it into a more indulgent meal. In Brazil, you might find it nestled inside pão francês, a soft roll similar to a baguette, sometimes with spicy mustard or hot sauce for an added kick.
Here in the U.S., creative adaptations abound. Food trucks and modern eateries have played with fusion ideas, adding kimchi, avocado, chipotle mayo, or even pickled jalapeños. You can also swap the bread — think pretzel buns, ciabatta, or even gluten-free alternatives. The core concept is endlessly adaptable, making Choripán a canvas for global flavor exploration.
Nutritional Information
The nutritional value of Choripán can vary depending on the type and size of sausage used, as well as the bread and toppings. However, a standard serving with one medium smoked pork chorizo, a roll, and chimichurri sauce comes in around 400–500 kcal.
Here’s a general breakdown for one serving:
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Protein: ~18–22g
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Fat: ~30–35g (mostly from the sausage and olive oil in the chimichurri)
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Carbohydrates: ~30–35g (depending on the bread)
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Fiber: ~2g
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Sodium: Moderate to high, especially from the sausage
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Micronutrients:
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Vitamin C: From parsley, garlic, and vinegar
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Iron: From pork and parsley
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Vitamin K: High, due to fresh parsley
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Zinc: From meat, good for immune support
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It’s a hearty meal with a rich fat profile, but it also offers a decent amount of protein and some greens if you’re generous with the chimichurri.
Serving Suggestions and Pairings
While Choripán is a star on its own, it shines even brighter with thoughtful accompaniments. For an authentic South American vibe, serve it alongside a fresh tomato and cucumber salad, or grilled vegetables such as eggplant, zucchini, and bell peppers.
As for drinks, it pairs beautifully with cold, crisp beverages. A traditional Malbec or Torrontés wine from Argentina elevates the experience, offering bold, fruity contrasts to the spice of the chorizo. Beer is another excellent choice — especially a light lager, amber ale, or even a citrusy IPA that can cut through the richness.
Want to take things up a notch? Try serving Choripán sliders at your next backyard gathering. Slice sausages in half and tuck them into mini rolls with chimichurri — they’re perfect party bites! For sides, consider sweet potato fries, corn on the cob, or a tangy coleslaw to balance the savory main.
Tips and Tricks for Success
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Use the right sausage: Look for fully cooked, smoked chorizo that’s mild to moderately spicy. Spanish-style or Argentine-style chorizo works best. If using raw sausages, cook thoroughly before grilling.
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Split the sausage: Butterfly the sausage lengthwise to get more surface area for browning and more room for that delicious char.
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Let the chimichurri rest: Make your sauce at least an hour ahead (or even the day before) so the flavors can meld. It also lasts well in the fridge for up to a week.
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Toast the bread: Always toast or grill your bread lightly. This prevents sogginess and adds texture.
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Balance your toppings: Pickled onions or salsa criolla add acidity and crunch that help balance the richness of the chorizo and oil in the sauce.
Potential Health Benefits
Despite being an indulgent sandwich, Choripán includes a few redeeming health elements, particularly from the chimichurri. Parsley is rich in antioxidants, including vitamin C, vitamin K, and flavonoids, which support immune health and reduce inflammation. Garlic, a key ingredient in chimichurri, is known for its cardiovascular benefits and natural antimicrobial properties.
If you choose a leaner sausage or a plant-based version, you can significantly reduce saturated fat and sodium, making this dish more heart-friendly. Swapping traditional white bread for a whole grain version also adds fiber and stabilizes blood sugar.
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Moreover, incorporating more herbs and acidic components like vinegar and pickled onions can aid digestion — especially when consumed alongside fatty meats.
Conclusion
Whether you’re hosting an outdoor gathering, exploring international flavors from your own kitchen, or simply craving something bold and savory, Choripán delivers on all fronts. It’s a sandwich that transcends its simple components — a true testament to the beauty of global street food.
Its adaptability, depth of flavor, and cultural richness make it a must-try dish for food lovers of all stripes. So fire up your grill, blend up a fresh batch of chimichurri, and embrace the spirit of South American hospitality with this iconic sandwich. You’ll be surprised how something so simple can taste so extraordinary.