choripanes recipe

Choripanes were invented in Argentina, but similar sandwiches are eaten in Uruguay, Brazil, and Chile. Choripán is a portmanteau of chorizo and pan – sausage and bread — but that’s not all there is to it. Chimichurri is what makes the sandwich famous.

Chimichurri is a fresh salsa based on oil and vinegar and parsley, with various other ingredients added depending on the cook. Garlic in some amount is always present; onions or shallots sometimes; red pepper flakes in whatever amount you desire; oregano and bay leaf; some recipes use a combination of cilantro and parsley, as well.

The recipe here is the basic recipe my friend Carlos prefers and it’s damn good. If you want to personalize it, add some minced shallot or a bit more red pepper. Do try to use a nicely flavored olive oil, since it is such a prominent ingredient.

choripan with chimichurri

If you live in Texas, chorizo Argentino can sometimes be found at the Fiesta grocery chain. If you can’t find that, it’s very similar to Italian sausage and those will work fine. Mexican chorizo is too heavily seasoned and doesn’t work as well with the chimichurri. If you like blood sausage (morcilla) and can find it, a variation of choripanes called morcipanes can also be made.

For the bread, be sure to use a crusty French baguette. Easy Tiger in Austin makes the best in town, most similar to the crusty bolillos found in Mexico. Elsewhere, visit the best bakery you can find and choose a baguette with a dark golden, thick crust. This is important so that the bread can stand up to the sausage juices and the hefty slathering of chimichurri. Softer breads will disintegrate.

Choripanes Video with Carlos!

Choripanes Recipe – Printable!

5.0 from 4 reviews
Cook time
Total time
Serves: 8-10
  • Basic Chimichurri Sauce
  • 6 Tbsp. red wine vinegar
  • ¼ cup water
  • 2 Tbsp. minced garlic (about 8 cloves)
  • 1 bay leaf, broken in half
  • 1½ tsp. salt
  • ½ to 1 tsp. dried hot red pepper flakes
  • 1 tsp. dried oregano
  • 1 tsp. coarsely ground black pepper
  • ½ cup olive oil
  • 1 cup finely chopped fresh flat leaf parsley, including stems
  • 2 pounds Argentinian chorizo links (or Italian sausage links; don't use Mexican chorizo, it is very different)
  • 2 long crusty baguettes
  1. Make the chimichurri first (you can make it a day ahead, too, and refrigerate as long as you bring to room temperature before serving):
  2. In a large bowl, whisk together everything except oil and parsley. Once combined, slowly whisk in oil to emulsify. Stir in parsley. Allow to sit at room temperature 30 minutes for the flavors to develop.
  3. Meanwhile, heat a grill. For indoor grills, set to high heat; for outdoor grills, set to medium-high.
  4. Once hot, grill chorizo links on all sides, turning every 2 minutes or so, until casings are crisp and the sausages are beginning to split open.
  5. Place on a cutting board and cut each sausage lengthwise.
  6. Place cut-side down onto the grill for 2 more minutes to ensure thorough cooking and get some char on the insides of the sausages. This may take 10-15 minutes depending on the heat of your grill.
  7. Slice the baguettes lengthwise and fill with sausage.
  8. Liberally douse with chimichurri, then cut the giant sandwich into 4 inch lengths for serving.
  9. Serve with plenty of napkins, beer, and more chimichurri or hot sauce.

Also check out this smoked sausage wrap recipe – a staple of my Texas youth.


  1. At a farmers market near me, Il Bastone is a vendor who makes artisanal Argentine foods. They make at least three varieties of Argentine chorizo, e.g., criollo, gaucho, and picante. Which would you suggest for choripanes, or does it matter? I probably will try their takeaway choripanes first.

    • I don’t know about that. The chorizo we bought didn’t have any other descriptor, but it definitely was not picante. Though I think picante would be good. I’d ask the vendor which they recommend. And definitely try one of their choripanes, too, so you can compare it with this recipe! I’m curious.

  2. My husband and I are members of a local meat-based CSA down here in San Antonio, so most of our meals are based around what kind of meat we get every week. But I am definitely trying this next time we get sausage from them, which should be pretty soon, it’s been a few weeks since we’ve gotten any. This looks amazing…I was really worried the parsley was cilantro at first, which tastes like soap to me. Glad that wasn’t the case. :)

  3. FoodJunkie says:

    Pretty tasty sandwiches. I used hot Italian since there is no hope of finding Argentinian chorizo around here. I am dragging out the BBQ next time however as I think that will improve the flavour of the sausages. This was a very nice change of pace to my usual sausage on a bun toppings.

  4. Ok !! made the Chimichurri Sauce HA ! copy & paste that name now on to that brisket recipe !!

    Word of caution… never shop/plan/cook hungry and hi ! Will be some well fed Mama’s .t’morrow

    • Haha! I’m sure all your mamas will appreciate it, Bill. :)

      • I have to say. The chimichurris sauce and really crusty bread makes this dish, A big hit with the Mama’s
        Also did the brisket.. Turned out well..froze half of it but realized I need a decent oven thermometer.
        Thanks for this good info.Looking foward to your arroz con pollo

        Guillermo (bill)

  5. The Other Randy says:

    I haven’t made it to Fiesta for the Argentine chorizo, yet. But I made the Chimichurri and it’s the best I’ve ever had. I’ve put it on just about everything I’ve grilled lately. Can’t wait to make the choripanes. BTW, as I was searching for a recipe to make Argentinian chorizo (I make a lot of sausage myself) and Google came up with way more choripane recipes than chorizo recipes. The two I actually looked at were abominations. One suggested that if Argentinian sausage wasn’t available, hotdog franks were acceptable. It looked like she was using hotdog buns, too.

    Thanks for the Easy Tiger recommendation! I used to bake pretty decent baguettes myself, but it’s really not practical to bake them for just one person. Oh, hold the phone. I just googled Easy Tiger. They’re not just a bakery, but a beer garden as well!

  6. Thank you for this recipe. I made it last night for dinner with italian sausage and wasn’t sure I was going to like it with the chimichurri but I wound up going back for extra sauce. It was delicious.

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