Choripán
This easy sausage sandwich is packed with delicious flavors, including bright herbs and a little chili kick.
Servings: 4
Calories: 440kcal
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Ingredients
For chimichurri sauce
- ½ cup finely chopped parsley about ½ bunch, or a little more to taste
- 2 cloves garlic
- 1 teaspoon dried oregano or use around double if fresh
- 1 ½ tablespoon red wine vinegar
- ½ tablespoon lemon juice or lime juice
- ¼ teaspoon red pepper flakes
- 1 dash salt
- ¼ cup olive oil or a little more as needed
For salsa criolla
- ½ tomato large
- ¼ red onion
- ¼ bell pepper or possibly more
- 1 tablespoon parsley
- 1 tablespoon wine vinegar
- 1 tablespoon olive oil
For rest of sandwiches
- 4 French-style rolls or eg ½ a demi-baguette per sandwich
- 4 chorizo sausages Argentinian-style, see notes
Instructions
- To make the chimichurri sauce, finely chopping the parsley and garlic, then combine both with the remaining ingredients. Cover and refrigerate to let the flavors mingle, a few hours or overnight.
- For the salsa criola, dice the tomato, onion and pepper in relatively small dice, all similar size. Finely chop the parsley. Place all in a bowl and add the vinegar and oli, stir to mix well and set aside.
- Split the bread rolls lengthwise from side to side - if you can keep the two sides joined on one edge, this will help the sandwich stay together a little better but it can be tricky to stay joined.
- Cut the sausages in half lengthwise then grill so that they are cooked through and have light grill marks. Toast the inside of the bread (and outside slightly if it's not crisp).
- You can vary how you out the sandwich together (and there's some debate), but I suggest you spread some of the chimichurri on the bottom half of the bread, add the chorizo, top with some salsa criolla and then a little more chimichurri.
Video
Notes
Ideally, you want an Argentine chorizo for this which is a little different from other styles. If not available, Mexican is probably the closest.
For the bread, a relatively dense French-style roll is best - pan batido or pan francés are the traditional styles. I used a half demi-baguette here as that was the closest I could find.
Nutrition
Calories: 440kcal | Carbohydrates: 25g | Protein: 13g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 66mg | Sodium: 267mg | Potassium: 180mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1608IU | Vitamin C: 42mg | Calcium: 86mg | Iron: 3mg
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