Choripán is a classic Argentinian sandwich. Juicy grilled sausage tucked in roll and topped with zesty chimichurri.
Unlike Mexican chorizo, Argentinian chorizo is more similar an Italian sausage or a German bratwurst. It has a ton of flavor with very little heat.
Recipe highlights
This sandwich is the perfect mashup between a hotdog and sub. The sausage gets grilled to perfection and instead of using a hotdog bun, it's tucked in a crusty piece of bread like ciabatta.
I like to add a simple arugula mix, some pickled onions and top it with a generous amount of chimichurri, the latter is non negotiable.
You will love this sandwich because:
- It has tons of flavor from both the sausage and the chimichurri.
- It is so easy to make!
- It is a simple meal that is filling and delicious.
Ingredients
While Mexican chorizo is delicious, this is not the ideal sausage for this recipe. I once ordered a choripán where they used Mexican chorizo and it was way too greasy and too spicy.
For best results, use a pork sausage that is Italian-style or a German bratwurst.
- Sausage: The classic choice is a pork sausage but a good chicken sausage is a good alternative.
- Bread: I love using the rolls from Trader Joe's for this sandwich. It has the perfect size and texture. Use a roll that is sturdy enough to hold the ingredients but still has a soft and pleasant texture when you take a bite.
- Chimichurri: This is the condiment that sets this sandwich apart. The zesty and mildly spicy chicmichurri adds brightness and zing to this sandwich.
- Arugula: Optional but I love the peppery flavor that it adds.
- Pickled onions: Also optional but I love the pop of color and acidity.
Instructions
Start by preparing my chimichurri recipe. If using store-bought, Trader Joe's has a really good version although it uses cilantro, while Argentinian chimichurri only uses parsley.
Grill the sausage, split the rolls and give them a quick drizzle of oil and toast them.
Toss the arugula with a drizzle of olive oil, salt, pepper and lemon juice.
Assemble the choripán by layering the arugula on the bottom half of the bread roll.
Split the sausage in half lengthwise and place it on top of the arugula.
Top it with the chimichurri and onions and place the other half of the bread on top.
How to serve
This choripan is a complete meal on its own but you can always add a side of fries to round up the meal.
Storage
As with any sandwich the taste and texture are best when enjoyed shortly after is made.
If you have leftover sausages, store them separately in an airtight container for up to 3 days.
Argentinian Choripan
Ingredients
- 4 Italian sausage links or German Bratwurst
- 1 tablespoon olive oil
- 4 Ciabatta rolls I like the Trader Joe's ciabatta rolls
- 4 tablespoons chiminichurri or to taste
- 2 cups arugula
- ½ tablespoon olive oil
- ½ tablespoon lemon juice
- ½ teaspoon salt
- pepper to taste
- pickled onions to taste, optional
Instructions
- Using a griddle pan or a skillet, cook the sausage per package instructions. Set aside.4 Italian sausage links
- Split the ciabatta rolls in half lengthwise and drizzle with olive oil. Lightly toast them on the same pan that you cook the sausage in or a grill.1 tablespoon olive oil, 4 Ciabatta rolls
- In a bowl toss the arugula, olive oil, lemon juice, salt and pepper.2 cups arugula, ½ tablespoon olive oil, ½ tablespoon lemon juice, ½ teaspoon salt, pepper to taste
- Place the arugula mix in the bottom half of the ciabatta roll, place the sausage (I like to split it in half lengthwise) and top with 1 tablespoon of chimichurri and pickled onions. Place the other half roll on top.4 tablespoons chiminichurri, pickled onions
- Serve and enjoy.
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