Grilled Choripan Sandwich with Chimichurri Sauce, Argentine

Published: February 23, 2026
Jimmy JohnsonJimmy Johnson
Categories: BBQ & Grilling, South American, Sandwiches
Tags: Lunch, Quick, Grill, Sandwich, Street Food, Argentine
A professional, appetizing food photography shot of a Grilled Choripan Sandwich with Chimichurri Sauce. Main visible ingredients: split grilled chorizo sausage tucked into a crusty roll, bright green chimichurri drizzled over the sausage, optional salsa criolla (thin red onion and tomato) on the side, and a few fresh parsley leaves for garnish. Cuisine style: Argentine street food. Presentation style: rustic wooden board with parchment, warm natural light, shallow depth of field, close-up showing juicy chorizo and vibrant sauce. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Choripan Sandwich

Choripán is Argentina’s beloved street food — simple, loud, and utterly delicious. A freshly grilled chorizo, split and tucked into a warm, crusty roll, then drenched in bright chimichurri or spoonfuls of tangy salsa criolla: it’s the kind of sandwich that tastes like celebration and sunshine.

This recipe keeps things approachable: make a quick chimichurri, grill the sausages until they’re caramelized and juicy, toast the bread, and assemble. It’s fast, crowd-pleasing, and perfect for backyard grilling or an easy Saturday lunch.

Ingredients

  • 4 pieces fresh pork chorizo links
  • 4 pieces crusty rolls (bolillo or small baguette), split
  • 1/2 cup flat-leaf parsley, packed and chopped
  • 1 tbsp fresh oregano leaves, chopped
  • 3 pieces garlic cloves, minced
  • 2 tbsp red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp olive oil or butter for toasting bread
  • 1/2 cup salsa criolla (optional, onion-tomato mix)

Instructions

  1. Make the chimichurri: in a bowl combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Stir and taste; let rest while you grill.

  2. Preheat a grill or cast-iron skillet over medium-high heat. Lightly oil the grates or pan.

  3. Prick each chorizo a couple times with a fork (to prevent bursting) and grill, turning occasionally, until deeply browned and cooked through, about 10–12 minutes depending on thickness.

  4. While sausages cook, brush cut sides of the rolls with olive oil or butter and toast on the grill or in a pan until golden and crisp, about 1–2 minutes per side.

  5. When chorizos are done, split each link lengthwise partway (don’t cut all the way through) so they open like a book; you can also slice them in half if you prefer.

  6. Assemble: place the split chorizo in the toasted roll, spoon a generous amount of chimichurri over the sausage, and add a spoonful of salsa criolla if using.

  7. Serve immediately while hot, with extra chimichurri on the side for drizzling.

Tips & Notes

  • If you can’t find fresh chorizo, use a high-quality spicy pork sausage; avoid cured chorizo meant for slicing.
  • Make chimichurri a few hours ahead — the flavors mellow and marry nicely after resting.
  • For a smoky touch without a grill, cook sausages in a cast-iron skillet and finish briefly under a hot broiler.
  • Toast the bread well — the crisp exterior keeps the roll from getting soggy from the sauce.