Full of flavour and oozing with goodness, this Argentinian Choripán is one for the senses.
Tell me more about Choripán
“Grilled chorizo sausage inside a crisp white baguette-type roll, sometimes with herby chimichurri sauce” - Sandwich, A Global History by Bee Wilson.
Although Choripán is said to have originated in Argentina, it has become a popular sandwich eaten across all of Central and South America. In addition to Argentina, it is a common meal in Bolivia, Chile, Peru, Uruguay, and El Salvador.
The Bread Roll
The ideal carbohydrate for this sandwich is a small baguette-shaped roll. You want the bread to be slightly crusty on the outside and crunch down into a soft and flavoursome inside. If you’re buying a roll from the supermarket, a good way to crisp up the roll is by sprinkling it with water and then placing it in the oven at 180C for 5-10 minutes.
The Filling
If you’re going to go minimal and simple, all you need is a chorizo sausage with some chimichurri sauce. There are myriad ways to make chimichurri sauce, so I developed an easy and delicious recipe that will blow your tastebuds.
Here are the ingredients:
- Coriander / cilantro
- Parsley
- Oregano
- Garlic
- Red chilli
- Onion
- Red wine vinegar
- Salt
- Olive oil
As you may know, there is another filling we can add to soup up this dish…Salsa Criolla. This salsa is a tasty Argentinian amalgamation of flavours and is very simple to make. Combine the following ingredients in a bowl and bam you’ve got yourself a mouth-watering salsa:
- Red onion
- Tomato
- Red wine vinegar
- Olive oil
- Chilli flakes
- Salt
- Pepper
Let’s Get Cooking
Now, once you’ve prepped your sauces, you’re ready to do some cooking. Get a hot pan going and add in your chorizo sausage. Fry for 5 minutes on each side on a medium heat and then slice the sausage down the middle (but not all the way, you want to flatten it out like a butterfly).
Get your bread roll and once again, slice it in half lengthways but not all the way through, and delicately place it down on the pan that the sausage had been cooked in to fry the insides of the roll.
Serving Choripán
How to serve Choripán can be rather subjective…so I’ll leave it down to you and give you some options.
- Bread, chimichurri sauce, chorizo, salsa, more chimichurri sauce (the way I did it).
- Bread, chorizo, salsa, chimichurri sauce
- Bread, chimichurri sauce, salsa, chorizo
Whichever option you choose the end result will be the same…deliciousness. So, enjoy!
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Choripán (The Best Argentinian Sandwich)
Ingredients
- 1 small baguette/bread roll
- 1 chorizo sausage
Chimichurri Sauce
- a handful of fresh coriander, finely chopped
- a handful of fresh parsley, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 1 garlic clove, finely chopped
- ½ large red chili, finely chopped
- ½ white onion, finely chopped
- ½ tablespoon red wine vinegar
- 1 teaspoon salt
- 1 tablespoon olive oil
Salsa Criolla
- 1 red onion, finely chopped
- ½ tablespoon red wine vinegar
- 5 plum tomatoes, finely chopped
- ½ tablespoon olive oil
- ½ teaspoon chili flakes
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large bowl, add in all of your chopped-up chimichurri ingredients. Stir well and then set aside in the fridge.
- In another bowl, add in your chopped-up salsa criolla ingredients. Combine well and then set aside.
- Heat up a frying pan and add in a teaspoon of oil. Place the chorizo into the pan and fry for 5 minutes on each side or until fully cooked.
- Remove the chorizo from the pan and slice in half lengthways. Don't cut all the way through, just open it up like a butterfly (see tutorial on Instagram if you're struggling).
- Get your small baguette roll and slice in half but not all the way through. Place it face down onto the frying pan that you used to cook the chorizo, and fry for 3 minutes on medium heat.
- Remove the roll from the pan and put it on a plate. Serve up by adding on the chimichurri sauce, chorizo, and the salsa criolla...enjoy!
Liz
GIRL !!! This is the best sandwich i have ever tasted in my life so far. at first i was a bit nervous with the amount of salt in the chimichurri sauce but then i figured maybe the saussage wouldn't be quite salty enough to bring the entire flavors together. And oh my gosh it is GREAT. it could be possible to put a little bit less salt depending on ones taste In my opinion.
Emily
YAS QUEEN!!! Love to hear it!! So glad you enjoyed it! Em xx