Lynette !


Argentinian Street Food.


★★★★★ 2 votes

15 Min
20 Min


  • 4
    chorizo sausages, uncooked
  • ·
    baguette or french bread

  • 1/2 c
    parsley, chopped
  • 2 Tbsp
    fresh oregano, chopped
  • 4 clove
    garlic, crushed
  • 1/2 c
    green onions, finely diced
  • 1 small
    red chile pepper, seeded and diced
  • 2 Tbsp
    red wine vinegar
  • 1 Tbsp
    lemon juice, fresh
  • 1/2 c
    olive oil
  • ·
    salt, to taste
  • ·
    black pepper, to taste
  • ·
    tomato salsa, to garnish
  • ·
    pickled red onions, to garnish
  • ·
    avocado, diced, to garnish

How to Make Choripan


  1. For the chimicurri: Combine all the ingredients together in a medium sized bowl and mix well. Can be made ahead of time and kept in the fridge until ready to use.
  2. Poke a few holes in the chorizo sausages and place on a hot grill until fully cooked (if not cooked) or until warm if fully cooked. You can cut the chorizo in half lengthwise or leave it whole, sometimes they are cut in half and added back to the grill for a few minutes before serving.
  3. Cut the baguette or French rolls lengthwise and place (inside down) on the grill to lightly toast.
  4. Place a tablespoon or more of chimichurri salsa on the baguette or hot dog bun, spread and then add the chorizo sausage. Top with additional chimichurri, tomato and onion salsa, pickled onions and guacamole. Garnishes are optional and you choose which ones you want!

Printable Recipe Card

About Choripan

Course/Dish: Sandwiches
Main Ingredient: Pork
Regional Style: American

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