Choripán (Chorizo and Cheese Sandwich)

  • Servings 4-6 Servings
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Choripán is a BBQ “Asado” classic in Argentina, but also very popular in Uruguay and Chile. This Argentinian Choripán is made with Tropical Argentinian Chorizo inside a grilled baguette-style bread and topped with Tropical Mozzarella Cheese and chimichurri sauce.


Chimichurri sauce:

  • 4 garlic cloves
  • ¾ cup chopped parsley
  • 1 tablespoon of ground chili
  • ½ cup of extra virgin olive oil
  • ½ cup of vinegar
  • 1 teaspoon of coarse salt


  1. Chop the parsley coarsely, and set aside.
  2. Smash garlic with a pinch of salt in a mortar and press to form a rough paste, then drizzle in 1 tablespoon of olive oil and keep pressing the garlic and oil around the mortar until it mixes well. Or put all the ingredients in a food processor.
  3. Add parsley, ground chili, and salt to the mortar and combine. Cover the mix with vinegar and the remaining oil.
  4. Cook the chorizos in a grill or grill-style skillet. No oil necessary. Turn them a few times until browned on all sides.
  5. Cut bread the same length as the chorizos and open on one side. Put them on the grill to warm them a little.
  6. Spread chimichurri on the interior of each bread slice.
  7. When the chorizos are done, remove them from the grill. Cut them on the side without going all the way, making a butterfly shape and put them inside each piece of bread.
  8. Immediately sprinkle with Mozzarella and serve.

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