Grilled Chorizo Choripan with Chimichurri and Salsa Criolla
This Argentine-style grilled chorizo sandwich showcases perfectly charred sausages nestled in toasted buns and topped with two vibrant condiments. Fresh chimichurri brings herbaceous brightness with cilantro, parsley, and oregano, while salsa criolla adds sweet-tangy crunch from tomatoes, bell peppers, and onions. The two-zone grilling method ensures juicy, evenly cooked chorizo with a beautiful caramelized exterior. Perfect for casual gatherings, weekend cookouts, or whenever you want to bring bold South American flavors to your table.
Ingredients
- 6 chorizo sausages
- 1 jalapeno, finely chopped
- ½ small white onion, minced
- 3 garlic cloves, minced
- ¼ cup fresh cilantro, minced
- ¼ cup fresh flat-leaf parsley, minced
- 1 tablespoon fresh oregano, minced
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ½ teaspoon salt
- 1 small red bell pepper, finely chopped
- ½ small white onion, finely chopped
- 1 small tomato, chopped
- 1 garlic clove, minced
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper
- 1 teaspoon fresh oregano, minced
- salt and pepper, to taste
- buns, lightly toastedcrusty rolls1:1
heartier texture
Instructions
- 1
Heat one side of grill to medium-high heat and the other to low for indirect cooking
- 2
Lightly oil the grates
- 3
Set sausages on cooler side of grill and cook about 20 minutes, turning occasionally, until mostly cooked through
- 4
Move sausages to hot side of grill and cook another 4-5 minutes per side until nicely browned and internal temperature reaches 150 degrees F
- 5
Combine all salsa ingredients in medium bowl and toss
- 6
Whisk together chimichurri ingredients in separate bowl and adjust salt to taste
- 7
Serve sausages on toasted buns topped with salsa and chimichurri
Tips
Use a two-zone grilling setup to prevent chorizo from burning while ensuring even cooking throughout.
Let chimichurri sit for 15-20 minutes before serving to allow flavors to meld together.
Toast buns cut-side down on the grill for extra flavor and to prevent them from getting soggy.
Good to Know
Refrigerate assembled sandwiches up to 2 days. Store sauces separately up to 1 week.
Make chimichurri and salsa criolla up to 2 days ahead. Grill chorizo day of serving.
Best served immediately while chorizo is hot and buns are toasted.
Common Mistakes
Don't skip the indirect cooking phase or chorizo will burn outside before cooking through
Avoid over-mixing chimichurri to prevent herbs from bruising and turning bitter
Substitutions
heartier texture
FAQ
Can I make this without a grill?
Yes, cook chorizo in a cast iron pan over medium heat, turning frequently until browned and cooked to 150°F internal temperature.
How long will the sauces keep?
Both chimichurri and salsa criolla will keep refrigerated for up to one week in airtight containers.
Can I freeze the chorizo?
Raw chorizo freezes well for up to 3 months. Thaw completely before grilling for best results.