Grilled Choripan

4 sandwiches
Prep Time:
Total Time:

Just a moment please...

Choripan! The traditional Argentine street sandwich is SO easy to make at home. Find some good sausage, a good piece of baguette, and make it happen!
Print Recipe

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


4 quality sausages (Argentine Chorizo or good Italian sausage)
1 crusty baguette, cut into 4 pieces
Olive oil

Choripan Chimichurri:

2-3 cloves garlic
2 tablespoons minced red onion
1/2 Serrano pepper, minced
1/3 cup red wine vinegar
1 tablespoon water
1/2 teaspoon red pepper flakes
1 bay leaf, crumbled
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup olive oil
1 cup minced parsley


For Chimichurri:
1) 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. Then stir in minced parsley. Let sit for at least 30 minutes to let flavors mingle.

For Choripan:
1) Preheat grill to medium-high heat or direct charcoal grilling. Add sausage to grill and cook for 8-10 minutes, turning frequently until casing is getting crispy and the sausage is mostly cooked through.

2) Using tongs and a sharp knife, cut 3/4 of the way through the sausages, longwise. Fold them out and press them flat on the grill. Let them cook for another 4-5 minutes to get nice and crispy.

3) 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.

Serve crispy sausages on baguette drizzled heavily with chimichurri sauce. Eat immediately!