Choripán (plural: choripanes) is a type of sandwich with chorizo popular in Argentina, Bolivia, Brazil, Chile, Peru, Puerto Rico, Uruguay and Venezuela. The name comes from the combination of the names of its ingredients: a grilled chorizo (sausage) and a pan (crusty bread) such as a marraqueta or baguette. It was invented in Argentina.
Morcipán is a similar term sometimes used for a morcilla (black pudding) sandwich.
Choripán in various countries
The Argentine choripán consists of a sausage made out of beef and pork, hot off the grill, split down the middle, and served on a roll. The chorizo may be used whole or cut in half lengthwise, in which case it is called a mariposa (butterfly). It is customary to add sauces on the bread, most likely Chimichurri.
Choripanes are commonly served as an appetiser during the preparation of an Asado, but they are also very commonly sold at sport venues (particularly football games) and on the sides of roads and streets in major cities in Argentina. Taxi cab drivers in Buenos Aires are avid consumers and some street sellers can gather a long line of cabs during lunch time and afternoons when drivers get their lunch break.
The Brazilian choripán is called salchipão and is made with French bread and pork sausage. It is sometimes served as an appetiser during the preparation of a churrasco, but is usually served as a casual meal, served with a cold beer. People in Southern Brazil sometimes prepare salchipães as a substitute for barbecues, because they are much easier and quicker to make – so, they can be prepared on a short notice.
Chilean choripanes are very popular, particularly consumed as a classic appetiser during asados. Traditionally served in marraqueta and topped with aji and pebre, also mayonnaise is commonly used. Chilean choripanes are also made with longanizas instead of chorizos.
Usually sold in bakeries (“panaderias”), they consist of a Spanish-style chorizo such as chistorra or cantimpalo, pickles and mayonnaise inside a typical home made Puerto Rican bread called “pan de agua”. Other ingredients may be added, Manchego cheese and ketchup being popular ones.
Like in Argentina, the chorizo may be used whole or cut in half lengthwise. Usually the sauce Chimichurri is used.
- 4 fresh, crusty French bread rolls <em>(or 1 large baguette split into 4 pieces, or 2 <a href="https://aussietaste.com.au/bread/marraquetas-chilean-french-bread-rolls/" target="_blank">marraquetas</a>, each split into two pieces)</em>
- 4 chorizo sausages
- spicy salsa such as pebre, <a href="https://aussietaste.com.au/cuisine-of-the-americas/south-american-cuisine/uruguayan-cuisine/chimichurri-sauce/" target="_blank">chimichurri</a>, or <a href="https://aussietaste.com.au/cuisine-of-the-americas/south-american-cuisine/peruvian-cuisine/salsa-criolla-peruvian-onion-pepper-and-lime-salsa/" target="_blank">salsa criolla</a>
- Place the sausages in a skillet and add enough water to cover the bottom of the skillet to 1 cm. Cook over medium heat until the water has evaporated, turning sausages once.
- Remove the sausages from the skillet and slice almost in half lengthwise, leaving the two pieces attached. Add 1 tablespoon of olive oil and place sausages in the skillet, split open and flattened. Cook over medium heat until well browned on both sides.
- To cook sausages on the BBQ: First cook the sausages whole until browned on all sides, then remove from grill and partially slice in half lengthwise. Flatten the split sausages and return them to the grill, cooking until browned on both sides and cooked through.
- Split each bread roll, spread with mayonnaise, mustard, and/or whatever other condiments desired and serve warm.