Choripanes were invented in Argentina, but similar sandwiches are made in Uruguay, Brazil, and Chile. Choripán is a portmanteau of chorizo and pan –sausage and bread — but that’s not all there is to it. Chimichurri is what makes the sandwich famous.

Chimichurri is a fresh salsa based on oil, vinegar, garlic and parsley, and depending on the cook recipes sometimes include onions or shallots, red pepper flakes, oregano, bay lea, cilantro and parsley.  It’s a very flexible recipe depending on what fresh ingredients are on hand.Asado

Chorizo Argentino can sometimes be found at the Fiesta grocery chain or other Mexican food markets. If you can’t find that, it’s very similar to Italian sausage and those will work fine. Mexican chorizo is too heavily seasoned and doesn’t work as well with the chimichurri.   The sausages are cut in half lengthwise and then in the middle, left together so that you have two chunks lying flat.

For the bread, be sure to use a crusty French baguette type dinner roll. This is important so that the bread can stand up to the sausage juices and the hefty slathering of chimichurri.