The Ultimate Argentine Choripán with Hand-Cut Chimichurri

🌍 Cuisine: Argentine
🏷️ Category: Main Course
⏱️ Prep: 20 minutes
🍳 Cook: 15-20 minutes
👥 Serves: 4 servings

📝 About This Recipe

A cornerstone of the Argentine asado, the Choripán is the ultimate street-food symphony of smoky, charred sausage and crusty bread. This recipe pairs juicy, grilled chorizo with a vibrant, herbaceous chimichurri that cuts through the richness with its vinegar punch and garlic heat. It is more than just a sandwich; it is a ritual of fire and flavor that captures the soul of Latin American grilling.

🥗 Ingredients

The Sausage & Bread

  • 4 pieces Fresh Argentine Chorizo (pork or pork/beef blend, not cured Spanish style)
  • 2 large pieces French Baguette or Telera Rolls (cut into 6-inch lengths)
  • 2 tablespoons Unsalted Butter (softened, for toasting the bread)

Authentic Chimichurri Sauce

  • 1 cup Fresh Flat-Leaf Parsley (very finely chopped, no thick stems)
  • 4 cloves Fresh Garlic (minced into a paste)
  • 1 teaspoon Dried Oregano (high quality)
  • 1/2 teaspoon Red Chili Flakes (adjust for desired heat)
  • 1/4 cup Red Wine Vinegar (provides the essential acidity)
  • 1/2 cup Extra Virgin Olive Oil (use a fruity, high-quality oil)
  • 1 teaspoon Kosher Salt (to taste)
  • 1/2 teaspoon Black Pepper (freshly cracked)

Salsa Criolla (Optional Garnish)

  • 1/2 cup Red Bell Pepper (finely diced)
  • 1/2 cup Small White Onion (finely diced)
  • 1 piece Roma Tomato (seeded and finely diced)

👨‍🍳 Instructions

  1. 1

    Prepare the Chimichurri at least 30 minutes before grilling to allow flavors to marry. In a medium bowl, combine the finely chopped parsley, minced garlic, oregano, and chili flakes.

  2. 2

    Whisk in the red wine vinegar, then slowly stream in the olive oil while stirring. Season with salt and pepper. Cover and set aside at room temperature.

  3. 3

    If making Salsa Criolla, toss the diced peppers, onion, and tomato with a splash of vinegar and oil in a separate bowl; season with salt and set aside.

  4. 4

    Preheat your grill to medium-high heat (about 375°F to 400°F). If using charcoal, create a two-zone fire with a hot side and a cooler side.

  5. 5

    Prick the chorizos once or twice with a fork to prevent them from bursting under pressure, then place them on the grill over direct heat.

  6. 6

    Grill the sausages for 12-15 minutes, turning occasionally, until the casings are browned and crisp, and the internal temperature reaches 160°F.

  7. 7

    While the sausages grill, slice your bread lengths in half lengthwise, but don't cut all the way through—leave a 'hinge' on one side.

  8. 8

    Lightly butter the inside of the bread. Once the sausages are nearly done, place the bread face-down on the grill for 1-2 minutes until golden and toasted.

  9. 9

    Perform the 'mariposa' (butterfly) cut: remove the sausages from the grill, slice them open lengthwise without cutting all the way through, and spread them flat.

  10. 10

    Place the butterflied sausages back on the grill, cut-side down, for 1-2 minutes to get a deep, smoky sear on the interior meat.

  11. 11

    Assemble the Choripán by placing one butterflied sausage inside each toasted roll.

  12. 12

    Generously spoon the Chimichurri sauce over the hot meat so the oil and vinegar soak into the bread. Add Salsa Criolla if desired.

  13. 13

    Press the sandwich together slightly to mingle the juices and serve immediately while the bread is crunchy and the meat is sizzling.

💡 Chef's Tips

Never use a food processor for the chimichurri; hand-chopping the parsley ensures a bright, clean flavor rather than a bitter paste. If you can't find Argentine chorizo, use a high-quality bratwurst or a mild Italian sausage (avoid fennel-heavy varieties). Ensure your grill is clean and well-oiled to prevent the sausage casings from sticking and tearing. For the best bread, look for a 'pan francés' style that has a thin, crispy crust and a very airy, light interior.

🍽️ Serving Suggestions

Serve with a glass of robust Argentine Malbec to complement the smoky fats of the pork. A side of classic 'Papas Fritas' (french fries) or a simple green salad provides a nice textural contrast. Pair with an ice-cold pilsner or lager for a casual backyard feel. Offer extra chimichurri on the side for dipping—there is never enough!