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# Choripán con Chimichurri
- URL: https://onesandwich.com/choripan-con-chimichurri/
- Published: 2026-05-17T17:23:14.000Z
- Updated: 2026-05-26T11:21:46.000Z
- Description: Choripán with chimichurri; the green herb sauce (parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes) is essential.
- Author: Andrew Lekashman
- Tags: Argentina, Split Roll Sandwiches, Choripán, #auto-imported

**🇦🇷 Argentina** · Family: [Choripán](https://onesandwich.com/tag/choripan/) · Heat: Grilled · Bread: pan-frances · Proteins: pork

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Ingredients

pan francés · pork · sausage · chimichurri · parsley · garlic · olive oil · pepper (bell/hot)

The *Choripán con Chimichurri* names the dressing because the dressing is the argument. A grilled *chorizo criollo* in crusty bread is already good; what makes the sandwich what it is, in this naming, is the chimichurri, the green herb sauce of parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes that gets spooned over the hot meat. The angle is that the sauce is not optional seasoning but the element that completes the build. Without it the sandwich is fresh sausage and bread; with it the fat is cut, the meat is lifted, and every bite carries acidity and garlic.

The sausage still has to be a fresh *criollo*, raw pork and beef seasoned with garlic and paprika, grilled from scratch over coals. It is cooked whole and slow so the inside sets before the casing tightens, then split lengthwise and laid cut-side down so the open faces caramelize. Pan francés is the bread, a crusty roll firm enough to hold grease and a wet sauce, soft enough in the crumb to wrap the split sausage. The chimichurri does the defining work and rewards being made well: chopped, not blended, so the parsley and oregano keep texture, loose with enough oil and vinegar to pour, rested long enough for the garlic and pepper to bloom into the liquid rather than sitting raw on top. It goes on the meat hot, off the grill, so the surface drinks some of it in. A good one tastes of bright, sharp, herbal garlic over juicy sausage with a crisp cut face. A poor one uses a thin, vinegar-only liquid with no herb body, or so little of it that the fat never gets broken and the bite stays heavy and flat.

It varies by how the chimichurri itself is made, which is where Argentine cooks disagree most. Some build it heavy on parsley and light on heat; others lean into the red pepper and dried oregano for a sharper, hotter sauce. A version rested overnight tastes rounder and more melded than one mixed to order, which tastes brighter and rawer. Adding salsa criolla on top of the chimichurri moves the sandwich toward the *Choripán Completo*, and the strict three-part reference build is the *Choripán Clásico*; those are their own sandwiches and get their own articles rather than being unpacked here. The constant this one insists on is simple: the chimichurri is the point, and it has to be a real sauce, not an afterthought.

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## More from this family

Other [Choripán](https://onesandwich.com/tag/choripan/) sandwiches in Argentina:

- [Choripán Clásico](https://onesandwich.com/choripan-clasico/)
- [Choripán Completo](https://onesandwich.com/choripan-completo/)
- [Choripán con Mayonesa](https://onesandwich.com/choripan-con-mayonesa/)
- [Choripán con Mostaza](https://onesandwich.com/choripan-con-mostaza/)
- [Choripán con Salsa Criolla](https://onesandwich.com/choripan-con-salsa-criolla/)
- [Choripán de Cancha](https://onesandwich.com/choripan-de-cancha/)
- [Choripán de Costanera](https://onesandwich.com/choripan-de-costanera/)
- [Choripán Mariposa](https://onesandwich.com/choripan-mariposa/)

[See all Choripán sandwiches →](https://onesandwich.com/tag/choripan/)