Argentine Choripán Sliders: The Asado's Beloved Chorizo Sandwich

The choripán is the great sandwich of the Argentine asado — a grilled chorizo split down the middle, laid in a crusty roll, and slathered with bright, herby chimichurri. According to Wikipedia, the choripán is a type of asado sandwich with grilled chorizo, popular across the Southern Cone (Argentina, Chile, Uruguay, Paraguay, and beyond); the name comes from the combination of *chorizo* and *pan* (bread). The Argentine choripán consists of a beef-and-pork sausage, hot off the grill, split down the middle, and served on a roll, with chimichurri; it is commonly served as an appetizer during the preparation of an asado, and also sold at football games and on the streets of Buenos Aires. Food & Wine calls it a sandwich made with gently spicy chorizo, crisp bread, and a bright herby chimichurri. Caroline's Cooking provides a definitive home version with the chimichurri and an optional salsa criolla.

For a party, the slider version is the ideal hand-held form: a small grilled chorizo, split and tucked into a mini crusty roll, with the chimichurri and a spoonful of salsa criolla — a bite that captures all the smoky, herby genius of the original.

About the Ingredients

Chorizo — Argentine-style fresh beef-and-pork chorizo (not the cured Spanish kind); if unavailable, a good fresh pork chorizo works. The sausage is grilled whole, then split.

Chimichurri — the bright, herby sauce of parsley, garlic, oregano, red wine vinegar, and olive oil; it is the non-negotiable condiment of a choripán.

Salsa criolla — an optional but traditional topping of sliced onion and tomato in vinegar; it adds crunch and acidity.

Bread — crusty rolls (baguette-style or *pan francés*); the bread should be crusty outside, soft inside, to soak up the chimichurri.

Ingredients (makes 12 sliders): - 12 small fresh Argentine-style or pork chorizo sausages - 12 small crusty rolls - 1 cup chimichurri (see below) - 1 cup salsa criolla (see below)

For the chimichurri: - 1 cup fresh parsley, finely chopped - 1/4 cup fresh oregano, finely chopped - 4 cloves garlic, minced - 1/4 cup red wine vinegar - 1/2 cup olive oil - 1 tsp dried oregano - Pinch of red pepper flakes - Salt and black pepper

For the salsa criolla: - 1 large onion, thinly sliced - 2 tomatoes, thinly sliced - 1/2 red bell pepper, thinly sliced - 2 tbsp red wine vinegar - 1 tbsp olive oil - Salt and pepper

Instructions: Make the chimichurri: combine all ingredients and let sit at least 30 minutes (or overnight) for the flavors to meld. Make the salsa criolla: toss the sliced onion, tomato, and pepper with the vinegar, oil, salt, and pepper; let sit 15 minutes.

Grill the chorizos over medium heat, turning, until cooked through and charred in spots, 12–15 minutes. Split each chorizo down the middle lengthwise (the "mariposa" butterfly cut).

Split the rolls and toast cut-side down on the grill. Spoon chimichurri on both halves. Lay a split chorizo in the roll. Top with a spoonful of salsa criolla and a little more chimichurri. Serve at once.

The Mimosa Pairing Logic: The smoky grilled chorizo and the bright, garlicky chimichurri want a refreshing, herbaceous drink that can lift the richness and echo the herbs. A lavender elderflower mimosa is a beautiful choice — the floral elderflower mirrors the oregano and parsley of the chimichurri. A blackberry sage mimosa is equally lovely, the sage a bright echo for the herbs. The wine's effervescence refreshes the palate of the rich sausage. This pairing is, in its way, the brunch equivalent of a choripán and a glass of Malbec at an asado — a sparkling toast to Argentina.

Reference Links: - Choripán (asado sandwich, chimichurri, Southern Cone) overview: Wikipedia - Choripán (Argentinian Chorizo Sandwich) recipe: Food & Wine - Choripán (Argentinian Chorizo Sandwich) recipe: Caroline's Cooking

Make-Ahead: The chimichurri is best made a day ahead so the flavors meld; keep refrigerated and bring to room temperature. The salsa criolla can be made a few hours ahead. The sausages can be grilled ahead and reheated briefly, but they are best straight off the grill. Toast the rolls and assemble to order; the herby, juicy bite is the point.

Pro Tips: Use fresh (not cured) chorizo; cured Spanish chorizo is a different dish. Grill the sausages gently so they cook through without bursting; a split skin loses the juices. Let the chimichurri sit — it needs time for the garlic and herbs to release their flavor. Split the chorizo butterfly-style so the cut faces brown on the grill. Do not skimp on the chimichurri; it is the soul of the choripán. Eat at once, like a porteño at a fútbol match.