Choripan with Chimichurri

Choripan with Chimichurri

Adapted from Melissa Guerra | Serves: 4 • Time: 35 minutes

A staple food at soccer games and asados, choripan is one of the most popular Argentinian street foods. Cook the meat and toast the buns on a grill for a more authentic choripan recipe.


  • 4 sourdough dinner rolls
  • 4 Tbsp. extra-virgin olive oil
  • 1 onion, sliced thinly
  • 4 beef or pork sausages, sliced lengthwise with one side of the casing left intact
  • 4 oz. chimichurri


1. Preheat the oven to 400°F. Cut the dinner rolls in half lengthwise, keeping one side intact. Toast in the oven until golden, about 10 minutes.

2. Meanwhile, heat 2 tablespoons olive oil in a cast-iron skillet over moderate heat. Add the sliced onions and sauté until caramelized, about 5 minutes. Remove the onions from the skillet. Add the remaining 2 tablespoons olive oil and sear the sausages cut side down in the hot skillet. Let cook until browned, about 5 minutes.

3. Spread approximately 2 tablespoons chimichurri on one side of each of the rolls. Fill each roll with 2 halves of a sausage and some caramelized onions and serve.

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