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Flavorful Choripán Sandwich Recipe with Zesty Chimichurri Sauce

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A quick and easy choripán sandwich featuring grilled spicy chorizo and a bright, herbaceous chimichurri sauce. Perfect for BBQs, casual lunches, and family gatherings.

Ingredients

Scale
  • 4 chorizo sausages (about 1 lb / 450 g), preferably fresh Argentine-style or Spanish chorizo
  • 4 crusty baguette-style rolls or soft sandwich rolls (French bread works great)
  • For the Chimichurri Sauce:
  • 1 cup fresh flat-leaf parsley, finely chopped (about 30 g)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped (or 2 tsp dried oregano)
  • ½ cup extra virgin olive oil (120 ml or ½ cup)
  • 3 tablespoons red wine vinegar (45 ml or 3 tbsp)
  • ½ teaspoon red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper to taste
  • Optional: 1 small shallot, finely minced
  • Optional Toppings:
  • Grilled onions or bell peppers
  • Fresh lemon wedges
  • Pickled jalapeños

Instructions

  1. Prepare the Chimichurri Sauce: In a mixing bowl, combine the finely chopped parsley, minced garlic, oregano, red pepper flakes, and shallot if using. Slowly whisk in the olive oil and red wine vinegar until well blended. Season with salt and pepper to taste. Let it rest at room temperature for at least 20 minutes to allow flavors to marry.
  2. Preheat the Grill: Heat your grill or grill pan to medium-high (around 400°F or 200°C). Lightly oil the grill grates or pan to prevent sticking.
  3. Grill the Chorizo: Place the chorizo sausages on the grill. Cook for about 10-12 minutes, turning occasionally to get an even char and ensure they’re cooked through (internal temp should reach 160°F/71°C). Aim for a crispy skin but juicy inside.
  4. Toast the Bread: While the sausages cook, slice the rolls lengthwise without cutting all the way through. Place them cut-side down on the grill for 1-2 minutes until just toasted and golden.
  5. Assemble the Sandwich: Place each grilled chorizo inside the toasted roll. Generously spoon the zesty chimichurri sauce over the sausage. Add optional toppings like grilled onions or pickled jalapeños if desired.
  6. Final Touches: Drizzle one last bit of chimichurri on top for extra brightness. Serve immediately while hot and fresh.

Notes

Let the chimichurri sauce rest for at least 20 minutes to blend flavors. Toast bread to prevent sogginess. If chimichurri is too tangy, add a pinch of sugar or extra olive oil. For gluten-free, use gluten-free rolls or lettuce wraps. Pan-frying chorizo is a good alternative if no grill is available.

Nutrition

Keywords: choripán, chorizo sandwich, chimichurri sauce, BBQ sandwich, grilled sausage, Argentine recipe, Spanish chorizo, easy sandwich, summer cookout

Find it online: https://emmaoven.com/flavorful-chorip-a-n-sandwich-recipe-with-zesty-chimichurri-sauce-easy-and-perfect-for-bbq/