Get ready to transport your taste buds to the vibrant streets of Argentina with the legendary Choripan, a mouthwatering street food that's about to become your new obsession! This isn't just a sandwich; it's a culinary adventure packed with sizzling chorizo, caramelized vegetables, and the iconic chimichurri sauce that will make your palate dance with excitement. Whether you're a grill master or a weekend cooking enthusiast, this recipe promises to deliver restaurant-quality flavors right in your own kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- 4 chorizo sausages
- 4 crusty rolls
- 1/2 cup chimichurri sauce
- 1 cup sliced onions
- 1 cup sliced bell peppers
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 chorizo sausages, 4 crusty rolls, 1/2 cup chimichurri sauce, 1 cup sliced onions, 1 cup sliced bell peppers, and salt and pepper to taste.
- Preheat your grill or stovetop skillet over medium-high heat. If using a grill, ensure it's clean and lightly oiled to prevent sticking.
- While the grill is heating, prepare the vegetables. In a bowl, toss the sliced onions and bell peppers with a pinch of salt and pepper to enhance their flavor.
- Once the grill or skillet is hot, place the chorizo sausages on it. Cook for about 5-7 minutes, turning occasionally, until they are browned and cooked through. The internal temperature should reach 160°F (70°C).
- While the chorizo is cooking, add the sliced onions and bell peppers to the grill or skillet. Sauté them for about 5-7 minutes until they are soft and slightly caramelized, stirring occasionally.
- While the sausages and vegetables are finishing up, slice the crusty rolls in half. Optionally, you can toast them on the grill for a couple of minutes until golden brown.
- Once the chorizo is cooked, remove it from the grill and let it rest for a minute. Then, slice each sausage in half lengthwise for easier assembly.
- To assemble the choripan, place a sliced chorizo on the bottom half of each roll. Top with a generous amount of sautéed onions and bell peppers.
- Drizzle 1-2 tablespoons of chimichurri sauce over the fillings in each sandwich, adding more or less according to your taste preference.
- Finally, place the top half of the roll over the filling to complete the sandwich. Serve immediately while hot, accompanied by extra chimichurri sauce on the side for dipping.
Tips
- Choose high-quality chorizo for the best flavor – look for authentic Argentine or Spanish-style sausages.
- Don't rush the grilling process; slow and steady creates those perfect caramelized edges.
- For extra flavor, marinate your vegetables in a little olive oil and herbs before grilling.
- If you can't grill outdoors, a cast-iron skillet works wonderfully and creates amazing flavor.
- Chimichurri is key – make it fresh if possible, or choose a high-quality store-bought version.
- Let the chorizo rest for a minute after grilling to retain its juicy interior.
- Toasting the rolls adds a delightful crunch that elevates the entire sandwich experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 22g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 65mg
