This is a choripán sandwich whose name is a mash-up of the Spanish words for sausage — chorizo — and bread — pan. The choripán has changed little in the centuries that it’s been popular in Argentina and Uruguay. That’s probably because the concept is so simple. It’s a grilled chorizo sausage (could be beef could be pork) slapped on a roll and slathered in spicy chimichurri sauce. The greatness of a traditional choripán sandwich rests on three simple things: the quality of the bread and the sausage, and of course, the perfect tang in the chimichurri sauce. Though I’ll admit I like to serve mine with diced tomatoes, I don’t know how traditional that is.
I’ve read that in South America — where grilled meat reigns supreme — the choripán is often considered an appetizer. That’s because in a traditional parrilla the asador or grill master throws all the meat onto the huge grill at the same time and the sausages are the first thing to finish cooking. Hungry folks grab a chimichurri laced roll and then a sausage. Once the mess is married the simple choripán sandwich is created. The spicy sausage fat soaks into the bread to bind things together and the chimichurri creates a welcome bolt of bright, sharp, herbaceous acidity that takes this fire-cooked sandwich to new heights. People’s hands may be a little messier, but their appetites are quelled long enough for the real meat to hit the plate. Although in my world a half-pound sausage is way more than something to start a meal. So when I make them at home they pretty much are the meal. GREG
A choripán sandwich is as simple as I’ve described above. You don’t really need a recipe. However, I did include Ox Restaurant’s (Portland, OR) version of chimichurri sauce because it’s the recipe I turn to when I crank up the grill and pull out the links.
Have several chorizo sausages frozen and this is perfect occasion to use them. Love it and pinned to Mediterranean ! 🙂 Thank you Greg !
No kidding about the meal-sized appetizers! Whenever I go to an Argentinian steakhouse, I fast for three days prior, just to make room.
This would be a meal for me, too, but I’d be so tempted to have a second!
Delicious. Okay, I’m definitely going to have to make a trip to Catalina’s. What bread do you love for this? The roll you used looks perfect.
République’s bakery, La Brea. Or Gjusta in your neck of the woods. GREG
Who cares if the diced tomatoes are traditional — they look terrific, and I’ll bet they add nice flavor to this. Neat sandwich — Chimichurri sauce is such good stuff. Lovely combo of ingredients in this — simple and flavorful. Thanks!
Will definitely be trying this with my homemade chorizo! I have yet to put it into casings, though… maybe this will be the inspiration!
I would certainly eat this! What a wonderful sandwich!
I love a good sausage, but I have never had it with Chimichurri sauce. The flavors must be great.
Looks delicious. Where do you buy your chorizo sausage in LA?
The Argentine grocery store called Catalina’s Market. They have a meat counter with all sorts of sausages and cuts of beef like you’d find in South America. 1070 N Western Ave, Los Angeles, CA 90029