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.
Choripan is just one of 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 fresh, crusty French bread rolls (or 1 large baguette split into 4 pieces, or 2 marraquetas, each split into two pieces)
- 4 Mexican-style chorizo sausages
- 1 tablespoon olive oil
- 1 tablespoon mayonnaise
- Optional: spicy salsa, such as pebre or salsa criolla
- Place the sausages in a skillet and add enough water to cover the bottom of the skillet to 1/2 inch. 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 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.
- Split each bread roll, spread with mayonnaise, mustard, and other desired condiments and serve warm.