Choripan: Grilled Chorizo with Chimichurri

Choripan is a sandwich you’ll find all over the streets of Argentina. It’s as simple as good grilled chorizo in bread, topped with chimichurri. Hence the name ‘chori’ = chorizo + ‘pan’ = bread. It's a must-have for any asado or BBQ. The key here is a good quality chorizo sausage. Fresh chimichurri accompanies pretty much any grilled meat. 

The great thing about cooking meat on the Wolf & Grizzly Grill is that it’s adjustable, so you can customize the cooking experience. Here, it’s great to be able to use 8-inch mode, as it allows the chorizo to cook through without drying out. It's ideal if you can keep all the fat inside the sausage. Fat = flavor.


Chimichurri ingredients

Photography: Liam Barker

What you’ll need 

  • Fresh chorizo, as best quality as you can find (1 per person)

  • Fresh bread rolls

  • Bunch of parsley, finely chopped 

  • 2 garlic cloves, crushed

  • 2 finely diced spring onions 

  • 1 Jalapeno pepper

  • 2 tablespoons apple cider vinegar

  • Juice 1 lime 

  • ½ cup olive oil 

  • Salt and pepper to taste


Chimichurri method

Photographer: Liam Barker


1. Throw the chorizo on the grill. I use the 8-inch mode to allow the chorizo to cook through without drying it out. It's great if you can keep all the fat inside the sausage. Turn it every few mins.

2. In the meantime, take all the chimichurri ingredients and chop them as finely as you can. Then add the vinegar and olive oil and mix well. Your chimichurri is ready.

3. Once your chorizo is cooked through, heat up your bread roll on the grill for a minute. Warm bread makes all the difference.

4. Cut it open, put your chorizo inside and top with lots of chimichurri.


Cooking chorizo on grill

Photography: Liam Barker. Pictured: Wolf and Grizzly Grill.
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