Lunch · 25 min · argentinian

Choripán

Argentinian flavors, weeknight effort. Chorizo meets baguette in a 25-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 4 Chorizo
• 1 Baguette
• 1/2 cup Parsley
• 1 tbsp Oregano
• 2 cloves Garlic
• 2 tbsp Red wine vinegar
• 6 tbsp Olive oil
• 1/2 tsp Red pepper flakes

Steps

1. Grill the chorizos over medium heat 12–15 minutes, turning often, until the casings are crisp and the fat runs clear — prick them once so they do not burst.
2. Split the baguette into 4 lengths and toast the cut sides on the grill until charred at the edges.
3. Nestle a whole chorizo in each roll — butterflied if you like it flatter — and spoon chimichurri generously over the top.
4. Eat standing up, preferably near the grill; choripán is asado culture in sandwich form.
5. The only acceptable drink alongside is a cold beer — asado law.

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