Choripán with Chimichurri and Salsa Criolla

Choripan Argentinian sandwiches are shown nestled in a tin platter with chimichurri and salsa criolla garnish.

Choripán with Chimichurri and Salsa Criolla

Prepare authentic Choripán - grilled Argentinian chorizo sausage nestled between two pieces of freshly baked bread and smothered with chimichurri and salsa criolla. Choripán is the iconic Argentinian street food chorizo sandwich everyone should taste once in their lifetime - it is that good!

5 from 3 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: sandwhiches

Calories: 648kcal

Author: Milena Perrine

Ingredients

Choripán

6 Argentinian chorizo sausages*
1 large baguette**

Chimichurri

1 bunch fresh oregano or 2 tablespoon dried, fresh is much better
1 bunch fresh parsley
2 green onions
2-3 cloves garlic
2 tablespoon red wine vinegar or to taste
1 tablespoon lemon juice or to taste
1 teaspoon red pepper flakes or to taste
¼ cup olive oil or a bit more
salt and pepper to taste

Salsa Criolla***

1 medim onion yellow or white
3-4 roma tomatoes
1 teaspoon red wine vinegar
1 teaspoon lemon juice
1 tablespoon olive oil
salt and pepper to taste

Instructions

Make the chimichurri - finely chop the oregano, parsley and green onions. Mince the garlic. Place them in a mixing bowl and add the vinegar, lemon juice, red pepper flakes and mix well. Finally add the olive oil, mix and season with salt and pepper. Keep refrigerated.
Make the salsa criolla - small dice the onion and tomatoes (remove the seedy pulp first). Combine with the rest of the ingredients and refrigerate.
Heat your grill to medium or medium-high. Slice the baguette in four pieces and each one of them across lenghtwise so you can warm up the soft middles on the grill.
Grill the chorizo sausages until cooked through, turn often to sear them on all sides. When cooked, slice them lengthwise in halves and grill the flat middles until they brown nicely. Place the bread nearby to warm it up a bit and give it subtle grill marks.
Assemble - slather the bread with a bit of chimichurri, nestle in a couple of sausage halves, top with salsa criolla and finish with more chimichurri. Optional - wrap in deli paper to keep together before serving to others. Enjoy immediately.

Notes

*If you buy yours from WildFork Foods (we do, this is not an affiliate mention) they are a bit small, so three half sausages are a good serving per person. If you buy them elsewhere and they are bigger it may be that you only need a single whole sausage per person (two halves).

**Substitute with deli rolls or other suitable bread.

***Feel free to add a bit of green and/or red bell pepper, diced small, both are sometimes included in salsa criolla.

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