Choripan

The choripan is a popular dish in Argentina and other parts of South America. It consists of a grilled sausage (chorizo) served in a sandwich, often accompanied by chimichurri sauce or other sauces. Here’s how to make it, with an Italian twist to the sauce to give it a touch of Mediterranean freshness.

Ingredients

• Chorizo (spiced sausages): 1 per sandwich
• Bread (such as baguette or ciabatta): enough for the chorizo
• Garlic: 2 cloves
• Fresh parsley: a bunch
• Fresh or dried oregano: 1 teaspoon
• Red chili pepper: 1 small (optional)
• Extra virgin olive oil: as needed
• Red wine vinegar: 2 tablespoons
• Salt: to taste
• Pepper: to taste
• Cherry tomatoes: a small bunch (Italian addition)
• Arugula (Italian addition): a small bunch

Preparation

1. Let’s prepare the chimichurri sauce with an Italian variation first. Finely chop the garlic, parsley, chili pepper (if used), and oregano. Mix these herbs in a bowl with the red wine vinegar and extra virgin olive oil. Season with salt and pepper. Cut the cherry tomatoes in half and add them to the sauce, then toss in the chopped arugula. Let the sauce rest for at least a couple of hours to allow the flavors to blend.

2. Let’s move on to preparing the chorizo. Heat the grill and cook the chorizo on all sides until nicely browned and cooked to the desired doneness.

3. In the meantime, slice the bread longitudinally, being careful not to cut all the way through. You can toast it slightly if you prefer.

4. Once the chorizo is ready, place them inside the bread, and generously dress with the chimichurri sauce.

Serve the choripan hot, accompanied by the Italian-style chimichurri sauce for a touch of freshness.

Trivia

The choripan is a classic Argentine street food that can be found at all public events, from concerts to football matches. Its name comes from the combination of the words “chorizo” (sausage) and “pan” (bread), directly indicating its main ingredients.