This authentic Argentine Choripán recipe combines juicy grilled chorizo, crusty bread, melty provolone, and fresh chimichurri for a classic street-food sandwich packed with bold BBQ flavor.
Choripán, a classic of Argentine BBQ, is a mouthwatering sandwich that combines the bold flavors of grilled chorizo sausage with a crusty baguette. Traditionally cooked over an open flame, the chorizo develops a smoky, charred exterior while staying juicy inside. Nestled in a fresh baguette or crusty roll, the sausage is often topped with chimichurri sauce
Feeds 4-5 people
Prep time 10-15 minutes
Cook time 15-20 minutes
Why Choripán with Homemade Chimichurri Works
Two-Zone Grilling Ensures Juicy, Evenly Cooked Chorizo: Starting the Argentine chorizo over indirect heat allows the fat to slowly render without splitting the casing. By bringing the sausage up to temperature gradually before finishing over direct heat, the chorizo stays juicy on the inside while developing a lightly crisp exterior during the final sear. This controlled grilling method eliminates flare-ups and prevents dry, overcooked sausage.
Resting the Chorizo Locks in Flavor and Moisture: Allowing the chorizo to rest after grilling gives the juices time to redistribute throughout the sausage. This prevents moisture loss when slicing and ensures each bite is tender, flavorful, and evenly seasoned from edge to center.
Fresh Chimichurri Balances the Richness of the Sausage: The acidity from red wine vinegar and lemon juice cuts through the natural richness of Argentine chorizo, while fresh herbs and garlic add brightness. Letting the chimichurri rest before serving deepens the flavor and creates a balanced, vibrant contrast in every bite.
Toasted Bread and Melted Provolone Create the Perfect Texture: Brushing the bread with olive oil and grilling it adds structure and crunch, preventing sogginess. Melted provolone provides a mild, creamy layer that complements the sausage without overpowering it, delivering the ideal balance of crisp, juicy, creamy, and fresh textures.
Ingredients for Choripán
- Argentine chorizo (6–8 links)
- 2 tablespoons olive oil
- 1 loaf Italian bread or baguette, sliced lengthwise
- 4 slices provolone cheese
Chimichurri Sauce Ingredients
- 1 cup Italian parsley, packed and finely chopped
- 1 tablespoon fresh thyme, packed
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- ½ teaspoon sea salt
- ¼ teaspoon paprika
- ¼ teaspoon red chili flakes
This is My Friend Nick’s Chimichurri Recipe
Instructions
Prepare the Chimichurri Sauce: Start by combining all of the chimichurri ingredients in a bowl and mixing well. For the best flavor, make the chimichurri earlier in the day and let it sit at room temperature until ready to use. This resting time allows the herbs, garlic, and acid to fully meld.
Set Up the Grill: Prepare your grill for two-zone cooking, aiming for 350°F (175°C) on the indirect heat side. This setup helps the chorizo cook evenly without bursting or drying out.
Slow Cook the Chorizo: Place the Argentine chorizo on the indirect side of the grill and cook until it reaches an internal temperature of 105°F (40°C). Cooking low and slow at first keeps the sausage juicy and prevents flare-ups.
Increase the Grill Temperature: Once the chorizo reaches 105°F (40°C), increase the grill temperature to 450°F (230°C) to prepare for searing.
Sear the Chorizo: Move the chorizo over direct heat and sear on all sides until it reaches an internal temperature of 160°F (70°C). This step creates a lightly crisp exterior while locking in flavor.
Rest the Chorizo: Remove the chorizo from the grill and let it rest for 10–15 minutes. Resting allows the juices to redistribute, resulting in a more tender bite.
Toast the Bread: Brush the cut sides of your bread with olive oil and place them on the grill. Toast until golden brown and lightly crisp.
Melt the Provolone: Slice the chorizo lengthwise and place it onto the toasted bread. Top with provolone cheese, then place under a broiler until the cheese is melted and lightly golden.
Assemble the Choripán: Generously spoon chimichurri over the chorizo, close the sandwich, and slice in half for easier serving. Serve immediately while hot.
Final Thoughts On Grilled Choripán with Homemade Chimichurri
This Argentine Choripán recipe proves that simple ingredients can deliver massive flavor when cooked correctly. Juicy grilled chorizo, crusty bread, melted provolone, and vibrant chimichurri come together for a sandwich that’s both rustic and unforgettable. Whether you’re firing up the grill for a crowd or just cooking for yourself, Choripán deserves a spot in your BBQ rotation.
These Argentinian chorizos go great with a Smoked Sausage & Cheese Board
If you are looking for another finger food recipe i recommend trying my Bruschetta Steak Crostini
Choripán with Homemade Chimichurri
Fire up your grill and get ready to sink your teeth into one of Argentina’s most iconic street foods—Choripán! This flavorful sausage sandwich, layered with smoky chorizo, melty provolone, and vibrant homemade chimichurri, makes for the perfect backyard bite. Whether you’re hosting a BBQ or just craving bold flavors, this handheld delight is an easy crowd-pleaser.
Ingredients
- 1 pound of Argentine Chorizo (Around 5-6 chorizo links)
- 2 small French baguettes (cut into 5–6 sandwich-size portions)
- 3–4 slices of provolone cheese (cut into halves or strips for even melting)
For the Homemade Chimichurri
- 1 cup fresh parsley, finely chopped
- 1 tablespoon fresh thyme
- 2 cloves garlic, minced
- ¼ teaspoon paprika
- ¼ teaspoon red chili flakes
- 3-4 tablespoons olive oil
- ½ teaspoon sea salt
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
Instructions
Prepare the Chimichurri Sauce: Start by combining all of the chimichurri ingredients in a bowl and mixing well. For the best flavor, make the chimichurri earlier in the day and let it sit at room temperature until ready to use. This resting time allows the herbs, garlic, and acid to fully meld.
Set Up the Grill: Prepare your grill for two-zone cooking, aiming for 350°F (175°C) on the indirect heat side. This setup helps the chorizo cook evenly without bursting or drying out.
Slow Cook the Chorizo: Place the Argentine chorizo on the indirect side of the grill and cook until it reaches an internal temperature of 105°F (40°C). Cooking low and slow at first keeps the sausage juicy and prevents flare-ups.
Increase the Grill Temperature: Once the chorizo reaches 105°F (40°C), increase the grill temperature to 450°F (230°C) to prepare for searing.
Sear the Chorizo: Move the chorizo over direct heat and sear on all sides until it reaches an internal temperature of 160°F (70°C). This step creates a lightly crisp exterior while locking in flavor.
Rest the Chorizo: Remove the chorizo from the grill and let it rest for 10–15 minutes. Resting allows the juices to redistribute, resulting in a more tender bite.
Toast the Bread: Brush the cut sides of your bread with olive oil and place them on the grill. Toast until golden brown and lightly crisp.
Melt the Provolone: Slice the chorizo lengthwise and place it onto the toasted bread. Top with provolone cheese, then place under a broiler until the cheese is melted and lightly golden.
Assemble the Choripán: Generously spoon chimichurri over the chorizo, close the sandwich, and slice in half for easier serving. Serve immediately while hot.
Notes
Fresh Chimichurri Balances the Richness of the Sausage: The acidity from red wine vinegar and lemon juice cuts through the natural richness of Argentine chorizo, while fresh herbs and garlic add brightness. Letting the chimichurri rest before serving deepens the flavor and creates a balanced, vibrant contrast in every bite.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 505Sodium: 825mgFiber: 3gProtein: 23g