Main · Argentinian
Classic Choripan with Chimichurri
The classic Argentinian street food — grilled chorizo on crusty bread with fresh, herby chimichurri. Simple, fast, and irresistible.
Prep
10min
Cook
15min
Servings
4
Difficulty
Easy
Instructions
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Make the chimichurri
Finely chop the parsley and garlic. Combine in a bowl with vinegar, olive oil, salt, and chilli flakes. Let it sit for at least 10 minutes so the flavours come together.
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Grill the chorizo
Heat the grill to medium-high. Grill the Chorizo original for 10–15 minutes, turning regularly, until the casing is crisp and the meat is cooked through.
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Toast the bread
Split the baguettes lengthwise and toast them on the grill, cut side down, for 1–2 minutes until golden.
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Serve
Nestle the chorizo into the bread, spoon over a generous amount of chimichurri, and eat straight away while everything is still warm.
Our tips
- Never prick the chorizo with a fork too early — the best juices stay inside if you wait.
- The chimichurri gets even better if it rests in the fridge for 2–3 hours before serving.
- Serve alongside a simple tomato salad or roasted peppers for a complete meal.
Used in this recipe
Chorizo original
Our classic Argentinian chorizo, made to a family recipe from the Pampas. Perfect for the grill, pasta, or on its own.
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