Choripanes are signature sausage sandwiches native to Argentina. Sold by street vendors, at restaurants, and commonly prepared at home, they can be served as an appetizer or entree and are both incredibly simple and incredibly delicious. Choripanes consist of grilled chorizo sausage (often butterflied before being cooked, as we do here) served on bread, slathered with plenty of fresh chimichurri. The bread this simple sandwich is made with varies by region, but hot dog buns, other small rolls, and split baguettes are all commonly used. Use any leftovers of this bright, herbaceous chimichurri sauce to liven up any number of grilled proteins, veggies, or sandwiches.
2 cups packed fresh flat-leaf parsley leaves and tender stems
2 cups packed fresh cilantro leaves and tender stems
2/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons chopped shallot (from 1 small shallot)
1 tablespoon fresh oregano leaves
1 teaspoon chopped garlic (about 1 clove)
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/2 teaspoon lime zest (from 1 lime)
1 pound Argentinian chorizo or hot Italian sausage
2 (12-oz.) crusty baguettes
How to Make It
Prepare the Chimichurri: Process all Chimichurri ingredients in a blender until herbs are finely chopped and mixture is slightly chunky, about 15 seconds. Store Chimichurri in an airtight container in refrigerator up to 1 week.
Prepare the Sandwiches: Heat a large cast-iron skillet over medium or preheat a grill to medium (350°F to 400°F). Add sausages to skillet or lightly oiled grill grates, and cook, turning occasionally, until charred, about 16 minutes. Cut chorizo links in half lengthwise, and return to skillet or grill, cut sides down. Cook until charred and cooked through, about 2 minutes. Transfer to a cutting board.
Cut each baguette in half crosswise to make 4 pieces; cut off and discard ends. Cut each baguette piece in half parallel to cutting board. Place bread, cut sides down, in skillet or on lightly oiled grill grates. Cook until lightly toasted, 1 to 2 minutes. Divide sausage evenly among bottom baguette pieces. Drizzle each with 2 tablespoons of the Chimichurri. Cover with top baguette pieces. Serve with additional Chimichurri.
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