If there’s one sandwich that captures the spirit of Argentinian grilling culture, it’s Choripán. Juicy, smoky sausage tucked into crusty bread, finished with vibrant chimichurri and fresh salsa-simple, bold, and incredibly satisfying.
Often served at asados (Argentinian barbecues), choripán is more than just a sausage sandwich – it’s a shared experience. It’s the kind of food you eat standing around the grill, talking, laughing, and enjoying the moment.
This version stays true to tradition while keeping things practical, using easy-to-find sausages and your homemade Chimichurri Sauce to bring everything together.
🔎 What is Choripán?
Choripán is a traditional Argentinian sandwich made with grilled chorizo sausage served in crusty bread and topped with two fresh sauces – chimichurri, and a simple fresh tomato salsa. It’s a staple of street food and backyard barbecues across Argentina and Uruguay.
⭐️ Choripán Argentino: recipe at a glance
- Big, bold flavor: Smoky sausage + bright chimichurri + fresh salsa criolla
- Simple ingredients: Pantry staples + fresh components
- Perfect for gatherings: Made for sharing and casual entertaining. Serve it at your next bbq!
- Flexible: Works with Argentinian or Italian-style sausages.
- Quick, easy and budget-friendly: Simple ingredients come together to create a bold, satisfying sandwich without breaking the bank
- Dietary Info: High-protein (sausage), dairy-free, nut-free, egg-free, Contains gluten and grain (bread). Can be adapted with gluten-free bread.
✔️ Ingredients, Substitutions & Swaps
For the complete list of ingredients and exact quantities, check the printable recipe card below.
- Chorizo sausage: Traditional choripán uses Argentinian chorizo, which is fresh (not cured or smoked like Spanish chorizo). Italian sausage is a great substitute and widely available.
- Bread: Crusty bread is key. Think baguette, hoagie rolls, or Italian rolls-something sturdy enough to hold juices without falling apart.
- Chimichurri sauce: The essential finishing touch. Bright, garlicky, and herbaceous – it cuts through the richness of the sausage beautifully. Here is my homemade chimichurri recipe which will add a fresh taste that pre-made or jarred chimichurri doesn’t have.
- Salsa Criolla: A fresh mix of tomato, red bell pepper, onion, vinegar, and olive oil. It adds brightness, texture, and balance. I prefer red onion but you can use any type you have handy. Swap bell peppers with pimentos if preferred.
Homemade Chimichurri
My recipe for fresh Chimichurri is made in about 10 nminutes! It’s fresh, vibrant and delicious. In this particular case, I skip the store-bought stuff!
🔎 How to Make Choripán?
Scroll down to the printable recipe card for the exact instructions and cooking times.
- Make the Salsa Criolla: In a bowl, combine chopped tomato, red onion, bell pepper (or pimentos), red wine vinegar, olive oil, salt, and pepper. Set aside.
- Grill the Sausage: Preheat a grill, grill pan or skillet over medium-high heat. Cook the sausages, turning occasionally, until deeply seared and cooked through. Transfer sausages to a cutting board and let them rest briefly while you toast the bread.
- Toast the Bread: Meanwhile, brush the inside of the bread with olive oil. Place it on the grill to toast.
- Butterfly the Sausage: Slice each sausage lengthwise (without cutting all the way through). Cook the inside part of the sausage until golden brown.
- Assemble: Place sausage inside the bread, drizzle generously with chimichurri, and top with salsa criolla (leave excess liquid behind).
💡 Recipe Tips: Prep & Adjustments
- Fat + acid balance: The richness of the sausage is balanced by the mild acid of the fresh chimichurri and salsa, creating a more dynamic and less heavy bite.
- Butterflying = more surface area: Cutting the sausage open increases contact with the grill, creating more browning and flavor.
- Choose the right bread: Use crusty bread – soft bread will fall apart.
- Grilling or toasting the bread: This step adds flavor and texture – making the bread a bit softer yet giving it structure to hold the rest of the ingredients.
🤔 Frequently Asked Questions
What does choripan mean?
“Chori” comes from chorizo and “pan” means bread-literally “chorizo bread.”
What kind of sausage is used for choripán?
Argentinian chorizo is traditional, but Italian sausage works well as a substitute. You can use mild or spicy sausage – although mild is more traditional.
Can I make choripán without a grill?
Yes! Use a grill pan or a skillet. You can also toast the bread in a toaster oven or regular oven.
What’s the difference between choripán and a hot dog?
Choripán uses fresh sausage, crusty bread, and is topped with chimichurri and salsa – much more robust and flavorful.
🔎 Chimichurri vs Salsa Criolla
Both are essential to choripán, but they serve different roles:
- Chimichurri: Herb and oil based, garlicky, fresh and tangy sauce. A powerhouse of flavor.
- Salsa Criolla: Different than Mexican Salsa or Pico De Gallo salsa criolla is a very simple and fresh salsa made with fresh, juicy tomatoes, onions, and vinegar.
Together, they balance the rich, meaty sausage with fresh, bright, and bold flavors.
✔️ Make-Ahead, Storage & Prep Tips
- Chimichurri: Can be made up to 24 hours ahead
- Salsa Criolla: Best made fresh but can sit for a few hours
- Sausage: Cook just before serving for best texture.
- Leftovers: Store leftover chimichurri in an airtight container in the fridge for 3-4 days. Store leftover salsa criolla in an airtight container in the refrigerator for a day. The cooked sausage will keep stored in a resealable bag or container for about 2 days. I don’t recommend storing the assembled sandwich as the bread will get soggy within a few hours.
💛 Intentional Cooking
Your priorities, your recipe. Learn about Intentional Cooking.
Community, Culture and Tradition: Choripán is deeply tied to Argentinian asado culture, where food is cooked slowly and shared casually among friends and family. It’s not just about the sandwich-it’s about gathering, connecting, and enjoying the moment together.
Time and Convenience: With just a few ingredients and quick cooking time, this is a low-effort, high-reward meal-perfect for relaxed entertaining or easy weeknight dinners.
Animal Wellfare: If possible, choose high-quality or responsibly sourced sausages. Supporting better farming practices is one way to make everyday meals a little more thoughtful.
👀 Take a look at these other easy recipes:
🧂 Essentials you’ll adore for this recipe
-
John Boos Rectangular Cutting Board
This 17×21 Walnut 1.5 inch thick cutting board beauty is definitely an investment worth making. With proper care this board will last a lifetime!
-
Shun Classic Chef’s Knife 10-inch
Investing in a good chef’s knife is one of the smartest upgrades you can make in the kitchen. It makes prep quicker, safer, and a whole lot less frustrating. Once you cook with a sharp, well-balanced knife, you’ll wonder how you ever managed without it.
Choripán (Argentinian Sausage Sandwich)
Ingredients
- 4 chorizo sausages, Argentinian style or Italian sausages
- 4 6-inch crusty bread such as French baguette, hoagie rolls or hero rolls, , cut to fit the length of the sausage, split lengthwise, but connected on one side like a hinge
- Olive oil to brush the bread
- 1/2 cup chimichurri sauce, or more to taste
Salsa Criolla
- 1 large tomato, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons diced bell peppers , or diced pimentos
- 1 teaspoon red wine vinegar
- 1 tablespoon olive oil
- Salt and ground black pepper to taste
Instructions
Make Salsa Criolla
- In a medium bowl, combine all salsa ingredients and set aside.
Cook Sausages
- Preheat a grill, grill pan. If using a skillet add the oil and heat over medium-high heat. Cook the chorizo, turning it occasionally until all the sides are deeply seared and the center is almost cooked through. Cooking times will vary depending on the type of chorizo sausage you get. See notes.
- Remove chorizo from the grill and transfer to a cutting board. Allow to sit while you oil the bread.
- Drizzle (or brush) the inside of the bread with olive oil next, slice the chorizo lengthwise to cut it open or butterfly it. Place the chorizo and the bread on the grill, cut side down. Grill the bread until lightly browned with grill marks showing. Grill the chorizo until lightly charred, then remove from the grill.
Assemble
- To assemble, place one grilled chorizo inside each bread/roll and drizzle heavily with chimichurri and top with some of the salsa (leaving any juices behind). Serve
Notes
- Bread: Choripan can be made with a variety of crusty breads. Soft bread can become soggy quickly because of the tomato salsa and the herby chimichurri. Some great options are French-style baguettes, crusty hoagie rolls or hero rolls, Cuban bread, Italian rolls or Italian baguette
- Cooking Times: Cooking times will vary depending on the type of sausage (Spanish chorizo) you get. Check packages for instructions. Time will range from 6-10 minutes for fully cooked sausages to 30–35 minutes (for Italian type sausages).
Leave a Reply