Choripan with Sauteed Onions and Chimichurri Aioli

Sue L


This version of the Argentine street food chorizo sausage on a bun is served with sauteed onions and a chimichurri aioli/mayo.


★★★★★ 1 vote

10 Min
25 Min
Stove Top


  • 6
    french bread or bolillo sandwich rolls
  • 1 1/2 lb
    fresh chorizo sausage
  • 1 large
    sweet onion (such as vidalia), sliced
  • 2 Tbsp
    olive oil
  • 1/2 c
  • 3 Tbsp
    prepared chimichurri sauce
  • 1/2 tsp
    garlic paste

How to Make Choripan with Sauteed Onions and Chimichurri Aioli


  1. Cut chorizo into 4 ounce links if not already as links.
    Grill sausages on outdoor grill or cook sausages in a small amount of oil in a skillet until cooked through.
  2. While saussages are cooking, stir togther chimichurri aioli by mixing chimichurri, mayonnaise, and garlic paste set aside.
  3. Saute onions in oil in a nonstick skillet until browned and caramelized.
  4. Split and toast sandwich rolls.
  5. Place chorizo on toasted sandwich rolls with some sauteed onion and a drizzle of chimichurri aioli.

Printable Recipe Card

About Choripan with Sauteed Onions and Chimichurri Aioli

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

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