Chorípan (Chorizo Sandwich on French Bread)

Chorípan - Chorizo Sandwich on French Bread
Marian Blazes
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
429 Calories
31g Fat
19g Carbs
18g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 429
% Daily Value*
Total Fat 31g 40%
Saturated Fat 10g 50%
Cholesterol 54mg 18%
Sodium 964mg 42%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 18g
Vitamin C 0mg 0%
Calcium 63mg 5%
Iron 2mg 12%
Potassium 283mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chorípan is the clever hybrid name for one of the most popular South American sandwiches. It's a sandwich of chorizo sausage on a crusty bread roll ("chor" for chorizo y "pan" for bread)). Choripan is a popular street food that is best straight off the grill (much like the North American hot dog). Chorípan is especially popular in Chile, Argentina, Uruguay, and Peru. In Chile, it's often made with the unusually shaped French bread roll called a marraqueta, and seasoned with pebre. In Argentina, it might be enjoyed with chimichurri sauce. Shoestring potatoes are a popular addition. Feel free to use one large baguette split into four pieces, or two marraquetas, each split into two pieces, or four French rolls.

Choripan is just one of the many popular street food choices in Latin America. Other favorite sandwiches include the butifarra (roast pork with onions), the Chilean chacarero (steak, peppers, and green beans), and the Uruguayan chivito (churrasco, ham, cheese, and fried egg). 


  • 4 links Mexican-style chorizo sausages

  • 1 tablespoon olive oil

  • 4 French bread rolls, or 1 baguette, split into 4 pieces or 2 marraquetas split into 2 pieces

  • 1 tablespoon mayonnaise, optional

  • 2 tablespoons spicy salsa, such as pebre or salsa criolla, optional for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Place the sausages in a skillet and add enough water to cover the bottom of the skillet to a 1/2 inch. Cook over medium heat until the water has evaporated, turning sausages once.

  3. Remove the sausages from the skillet and slice (almost) in half lengthwise, leaving the 2 pieces attached.

  4. 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.

  5. Split each bread roll, spread with mayonnaise, mustard, and other desired condiments. Serve warm.

  6. Enjoy.

Recipe Variation

To cook sausages on a grill: 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.