Skip to content

Meat, Americas

Choripán with chimichurri and salad

Choripán is an Argentine sandwich made of grilled chorizo tucked into a baguette with garlic parsley chimichurri. For 4 people, it takes 30 minutes, it's very easy, and it costs about €2.80 per person. The key is cooking the chorizo over medium heat and making the sauce first so it has time to rest.

Tonight it's the sandwich from Argentine stadiums, choripán, a grilled chorizo in crusty bread with chimichurri.

Choripán with chimichurri and salad
Total time
30 min
Difficulty
Very easy
Cost per person
€2.80
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Choripán is the sandwich you eat standing up at Argentine soccer stadiums, and it delivers just as well at home. The grilled chorizo stays juicy under a skin that snaps, the warm bread soaks up the chimichurri, and the raw garlic gives the whole sandwich a sharp kick. The tomato, lettuce and red onion salad comes in cool and fresh, balancing the richness of the chorizo.

This is the kind of dinner you throw together on a spring or summer evening when you want to eat with your hands without spending the whole night cooking. Kids love the generous sandwich format, and adults appreciate a chimichurri that's different from the usual sauces. Easy to double for friends around the grill, or to make for four on a weeknight.

The ingredients

4 people

Butcher

  • Fresh grilling chorizo 6

Bakery

  • Baguettes 2

Fruits and vegetables

  • Parsley 1 sprigs
  • Garlic 3 cloves
  • Tomatoes 3
  • Lettuce 1
  • Red onion 1

Pantry

  • Dried oreganooften in the pantry 1 tsp
  • Red wine vinegaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 6 tbsp
  • Red pepper flakesoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Finely chop the parsley and garlic, mix them with the oregano, pepper flakes, vinegar and 5 tablespoons of olive oil. 5 min

    Make this first, it benefits from resting while the rest cooks.

  2. Grill the chorizos in a skillet or on the barbecue over medium heat, turning them. 15 min

    Medium heat only, too high burns the outside and leaves the center raw.

  3. Cut the tomatoes into wedges, the lettuce into strips and the onion into thin slices, season with the remaining oil and salt. 5 min

    Season at the last minute to keep the lettuce crisp.

  4. Warm the baguette halves in the oven for a few minutes. 5 min

    Rub them with a garlic clove before filling.

  5. Fill each piece of bread with a butterflied chorizo, spoon over the chimichurri and serve with the salad.

    Use a generous spoonful of sauce, the bread should soak it up.

Our tips to get it right

  • Look for fresh grilling chorizo rather than cured Spanish chorizo, the texture and cooking time are completely different.
  • Let the chimichurri rest at least as long as it takes to grill the chorizos, the flavors come together better at room temperature.
  • If you're grilling outdoors, keep a cooler zone on the grill to finish cooking without burning the chorizo skin.

The variations

  • Swap the chorizo for merguez or Italian sausage if you can't find it, chimichurri pairs well with any grilled sausage.
  • For a vegetarian version, grill slices of eggplant or halloumi instead of the chorizo and keep the same bread and sauce.
  • For kids, serve the chimichurri on the side in a small bowl, some prefer to add their own amount or skip it entirely.

What to serve it with

  • Oven baked fries
  • Grilled corn on the cob
  • Fresh homemade lemonade

Storage

Chimichurri keeps for 2 days in the refrigerator in a sealed jar, the garlic gets stronger over time. Cooked chorizos also keep for 2 days and reheat well in a skillet. Don't freeze the salad or the assembled sandwich, prepare those elements fresh at the last moment.

Questions about this dish

Can I make the chimichurri ahead of time?

Yes, it's actually recommended. Make it the day before and keep it in the refrigerator, the garlic and oregano have time to infuse the oil.

What bread can I use if I don't have a baguette?

A crusty sandwich roll like ciabatta works well. The main thing is having a crust sturdy enough to hold up to the chorizo's juices.

How do I know the chorizo is cooked through?

Butterfly the chorizo before grilling, this lets it cook faster and more evenly. It should feel firm to the touch with no pink left in the center.

Do I have to use red pepper flakes?

No, you can leave them out if you're cooking for young kids sensitive to spice. The chimichurri still has plenty of character from the garlic and vinegar.

How long does it take to make a choripán with chimichurri and salad?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a choripán with chimichurri and salad?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a choripán with chimichurri and salad cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

American Cuisines

See all

Recipes with raw garlic

See all