The choripan is a popular street food snack in Argentina. Incredibly simple but oh so good, it's just sausage, bread and chimichurri. Traditionally chorizo is used to fill a chargrilled baguette or roll, but any type of sausage can be used. Sometimes mayonnaise or salsa are added, or a combination of both.
Ingredients
| 6 | Chorizo sausages (Main) |
| 1 | Baguette (Main) |
| ½ cup | Chimichurri, see link to recipe below (Main) |
For the Argentinian salsa
| 1 cup | Cherry tomatoes, quartered (Main) |
| 1 Tbsp | Olive oil |
| 1 pinch | Ground cumin |
| 1 pinch | Smoked paprika |
| 2 Tbsp | Finely chopped onion |
| ¼ tsp | Crushed garlic |
| 1 Tbsp | Fresh basil leaves, chopped (Main) |
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Directions
- Cook chorizo on the barbecue or under the grill. When almost done, slice in half and continue cooking so they get a nice caramelised edge. Cook baguette on the grill until lightly toasted.
- Mix salsa ingredients together. Spread chimichurri (link below) on the baguette, fill with chorizo and top with salsa.
