Cookbook:Choripán (Argentine Chorizo Sandwich)
| Choripán (Argentine Chorizo Sandwich) | |
|---|---|
| Category | Sandwich recipes |
| Cuisine | Argentinian |
| Yield | 2 sandwiches |
| Servings | 1 |
| Time | 40 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 2 fresh Argentinian chorizo sausages
- 2 crusty bread rolls
- Sliced tomato (optional)
- Lettuce (optional)
- Mayonnaise
- Chimichurri sauce for serving
Equipment
[edit | edit source]Procedure
[edit | edit source]- Fire up your grill. Preheat the grates to medium heat (approximately 350 °F / 175 °C).
- Grill the chorizo sausages 20 minutes per side.
- When the chorizos are nearly done, slice the rolls in half and char it slightly on the grill.
- Remove the chorizo sausages from the grill and slice them lengthwise, "butterfly style."
- Smear some mayonnaise on the bread halves.
- Assemble the sandwiches with 1 sausage per roll. Add tomato slices and lettuce to taste. Dress with chimichurri sauce.
Notes, tips, and variations
[edit | edit source]- The chorizo sausage used in choripán is typically grilled because of its fat content, and the smoky flavor that it delivers.
- In Chile, choripán uses marraqueta bread instead of the French-style one used in Argentina.
- Choripán can also be served with salsa criolla, made by mixing chopped onion, tomato, and bell pepper, with some vinegar and olive oil.