Grilled Choripan

Vicki Butts (lazyme)


Choripan is a traditional Argentine street sandwich with sausage and crusty bread. Choripan is easy to make at home and so completely delicious.


★★★★★ 2 votes

20 Min
15 Min


  • 4
    sausages (chorizo or good italian sausage)
  • 1
    crusty baguette, cut into 4 pieces
  • ·
    olive oil
  • 2 clove
  • 2 Tbsp
    minced red onion
  • 1/2
    serrano pepper, minced
  • 1/3 c
    red wine vinegar
  • 1 Tbsp
  • 1/2 tsp
    red pepper flakes
  • 1
    bay leaf, crumbled
  • 2 tsp
    dried oregano
  • 1 tsp
    kosher salt
  • 1 tsp
    black pepper
  • 1/2 c
    olive oil
  • 1 c
    minced parsley

How to Make Grilled Choripan


  1. For Chimichurri:
    Combine minced garlic, red onion, and Serrano pepper with red wine vinegar, water, dried spices, and salt and pepper.
  2. Whisk in olive oil in a slow steady stream.
  3. Then stir in minced parsley.
  4. Let sit for at least 30 minutes to let flavors mingle.
  5. For Choripan:
    Preheat grill to medium-high heat or direct charcoal grilling.
  6. Add sausage to grill and cook for 8-10 minutes, turning frequently until casing is getting crispy and the sausage is mostly cooked through.
  7. Using tongs and a sharp knife, cut 3/4 of the way through the sausages, lengthwise.
  8. Fold them out and press them flat on the grill.
  9. Let them cook for another 4-5 minutes to get nice and crispy.
  10. Meanwhile, slice baguette in half, drizzle with olive oil and press on the hot grill for a minute to char a bit and get good grill marks.
  11. Serve crispy sausages on baguette drizzled heavily with chimichurri sauce.
  12. Eat immediately!

Printable Recipe Card

About Grilled Choripan

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

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