By: Franchesca Livraghi | @breakthrukitchen

Grilling season is almost here and we’re kicking things off the right way by firing up the grill for the first time with a simple but irresistible Choripán recipe! These grilled chorizo sandwiches are a staple street food in Latin America and the perfect way to bring bold flavors to your next cookout. 

We’re keeping it classic with juicy Argentinian chorizo, but giving it a little twist by adding Loisa Recaito to create a delicious Recaito chimichurri. Just a quick mix of fresh cilantro and parsley, onion, garlic, red jalapeño for a little heat, and that spoonful of Loisa Recaito to bring everything together. It’s the kind of sauce you’ll want to spoon on everything after!

Use Argentinian chorizo parrillero

Argentinian chorizo parrillero is the traditional sausage used for Choripán, and it’s what gives the sandwich that signature flavor and juicy bite. Choripán gets its name from chorizo and pan (bread), and while it started as a street food in Argentina, it’s now super popular all across Latin America. The chorizo gets grilled over charcoal, then tucked into crusty bread and topped with chimichurri. If you can’t find Argentinian chorizo, any fresh chorizo or sausage that holds up on the grill will still taste great.

Cooking on a charcoal grill creates more flavor

Cooking these choripánes on a charcoal grill makes such a difference. The chorizo gets that perfect smoky flavor and crispy edges while staying juicy inside, and even the bread soaks up a little of that grilled taste when you toast it. If you’ve got a charcoal grill, use it because it takes everything to the next level!

Add Loisa Recaito to you chimichurri

A spoonful of Loisa Recaito gives the chimichurri a little more body and boosts the flavor in the best way. Since the Recaito is made with culantro, garlic, and aji dulce peppers, it layers in that a little bit of depth without overpowering the fresh herbs already in the chimichurri. We also swapped in some red jalapeño instead of red bell pepper to give it a bit of heat. It’s still super fresh, just with a little extra kick and richness that makes it stand out.

Opt for soft bread rolls for Choripán

Using soft bread rolls makes a big difference here. Since they get toasted on the grill, starting with a softer roll instead of a crusty baguette keeps the sandwich easy to bite into without it falling apart or scraping the roof of your mouth. The outside gets just the right amount of crunch while the inside stays soft, which makes every bite of that chorizo and chimichurri combo so much better.

Load up on your favorite sandwich toppings

Top the choripánes with whatever you love. I went with pickled onions for a bright, tangy bite, but you could definitely add sliced avocado, grilled onions and peppers, or anything else that sounds good. Little toppings like that take the sandwich to the next level and make it even harder to put down!