Quick Chimichurri Choripan

Grilled Choripan is a traditional Argentine street sandwich with Chorizo sausage and crusty bread. Choripan is very easy to make and it’s packed with flavors. Let’s just skip your usual “hot dog”

Grilled Choripan


  • 4 quality Chorizo sausages 
  • 4 hoagie roll or a baguette cut into 4 pieces

Quick chimichurri

  • olive oil extra virgin
  • ½ cup flat-leaf parsley fresh & minced
  • 3 cloves garlic thinly sliced
  • 2 tbsp oregano dried
  • 2 tbsp chives fresh and finely chopped
  • 1 red chili pepper seeds removed & thinly sliced
  • 2 tbsp red wine vinegar
  • salt & pepper to taste


  • 1 small tomato diced
  • ½ red onion finely sliced
  • salt & pepper to taste
  • 1 tbsp olive oil extra virgin


  • First, start the grill on medium-high heat and lightly oil the grates.
  • Add the chorizo sausages and let cook, turning occasionally. Meanwhile, prepare the quick chimichurri sauce.
  • Place all of the ingredients in a bowl and mix until well combined. You can make the chimi a couple of hours in advance to develop the flavors but, let's keep in mind we are doing a quick sauce here.
  • Remove the sausages from the grill and cut them lengthways. Cook, cut side down, for 2-3 minutes or until slightly charred.
  • Add the bread on the grill to get that crispness we are looking for.
  • While the sausages and hoagies are grilling, make your topping mixture by combining the tomatoes, red onion, olive oil and seasoning.
  • Cut rolls lengthways and add the charred chorizo sausages in the rolls.
  • Top with the quick chimichurri and tomato mixture.
  • Enjoy.
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