Grilled Choripan

May 21, 2020

Choripan is a traditional Argentine street sandwich with sausage and crusty bread. Choripan is easy to make at home and so completely delicious. All you need is good sausage, nice crusty bread, and a knock-your-socks-off chimichurri. 

4 chorizo sausages 
1 crusty baguette, cut into 4 pieces
Olive oil

2-3 cloves garlic
2 tablespoons minced red onion
1/2 Serrano pepper, minced
1/3 cup red wine vinegar
1 tablespoon water
1/2 teaspoon red pepper flakes
1 bay leaf, crumbled
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup olive oil
1 cup minced parsley


1. Hand chop or pulse your onion, garlic, and serrano in a food processor.

2. Stir the remaining dry chimichurri ingredients together. 

3. Whisk in the olive oil so it emulsifies, then stir in the parsley.

4. Let it sit for 30 minutes while you grill your sausages.

5. Heat your grill to medium-high heat (or direct heat charcoal grilling) and toss on the sausages. Cook them for about 10 minutes, turning them regularly until they get crispy on the outside.

6. Hold each sausage with your tongs and use a good knife to slice about 3/4 of the way through each sausage.

7. By slicing the sausages in half though, you can press them down, cut side down, on the grill. This will crisp up the sausage beautifully and finish cooking it if it isn’t cooked through.

8. Drizzle the baguette pieces with some olive oil and press them onto the hot part of the grill for like 30 seconds. Shouldn’t take long to char them up a bit.

9. Now assemble your sandwich.

Recipe by Nick Evans of Macheesmo

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