Choripan

Sandwiches. They come in so many different shapes and sizes, flavors and temperatures. They are about as customizable a food as one can be, which makes putting one together that much more exciting.

When I typically make a sandwich, I take that as an opportunity to layer every possible ingredient I would want to taste in one bite, regardless of how much of a mess may be created during the consumption process. I rarely go simple, even when I’m putting together something as basic as a grilled cheese.

On one of a few food tours my husband and I took in Buenos Aires, our guide brought us to this very small eatery for what would be the first of many delicious courses. The place maybe had 10 tables inside and was the provider for my very first sandwich experience in Argentina — Choripan.

Based on the description provided to us by our tour guide, I gathered that choripan to Argentines were in theory like tea sandwiches to Brits. They were small and served as finger food, great for parties and simple enough to make to tide those in attendance over until the main courses were served. After hearing our guide speak, I naturally expected this choripan to something I could eat in two bites. And then the sandwich came out …

Two spoonfuls of chimichurri and six bites later, I realized how much willpower is was going to take for me to leave the eatery with the rest of the tour group instead of giving into my desire to order three more choripan and calling it a delicious day.

Choripan is exactly how it sounds (in Spanish). Chori for chorizo sausage and pan for bread. Dressed with a spread of chimichurri, this was as simple a sandwich as I ever had and tasted better than some of the more complex I’ve tasted. It proved to me that less can indeed mean more, especially when the pairing of ingredients is as destined as this.

Choripan

(recipe serving size – 4 to 8 sandwiches)

For the sandwich:

2 long rolls

2 fresh chorizo sausage links (6-8 inches in length each, totally roughly 1/2 lb)

Chimichurri sauce

Cooking spray

Heat a grill pan over medium to medium-high heat. Once the pan is hot, cook the links on each side for about 3-5 minutes. Tent the pan loosely with foil to aid in the cooking process.

Slice the rolls lengthwise while the sausage cooks. Once the sausage is done, remove the sausage from the pan and place the rolls into the pan. Grill the rolls for 1-2 minutes on each side until they slightly crisp.

While the rolls are on the grill, butterfly the chorizo lengthwise without cutting completely through them. Remove the rolls from the grill and place the chorizo back into the pan, open-side down. Cook for another minute and place the chorizo on the rolls.

Top the chorizo with the chimichurri sauce and cut each sandwich into 2, 3 or 4 pieces.

Serve with additional chimichurri sauce on the side and enjoy!

 

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