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Grilled Choripán with Chimichurri is made with chorizo and delicious bread.  The chimicurri is spread onto the bread so it will soak up all that delicious flavor.

I have been totally slacking on writing for my posts these days. I’m having… issues. Which I will disclose at a later date. But I am trying to get back to normal. It will take time. Just hang in there with me.

What seems like forever ago, Vermont Wagyu sent me some of their products for a post. And I’m here to tell you their beef tasted amazing. I made a burger for Burger Month with their beef. It didn’t sound all that complex, but it tasted amazing. And even had some of this chorizo on there.

 

What is chorizo?

First, let me just say that this is Spanish chorizo. Yes, there is a difference. Actually, there’s many differences that include smoked or fresh, the types of ingredients, and how it’s prepared. We’ll get to that in a little bit.

Spanish chorizo is a sausage made with pork, paprika, bacon, garlic, and salt. The red color comes from the pimenton or smoked paprika that is prominent in the sausage. Ironically, the paprika came from America. Chorizo comes in sweet or spicy varieties depending on the type of pimenton used. If it’s thin it’s typically sweet and the thicker variety is spicy.

In Spain, there are many different types of chorizo based on the types of meats and spices. They also vary based on where they cure the sausage. They are either cured or smoked. Some get their name based on the shape of the sausage.

What is Mexican chorizo?

Both Spanish and Mexican chorizo have pork in there. Both have with similar spices and flavorings. However, the biggest difference between the two is Mexican chorizo is fresh and not cured or cooked. It requires cooking before you eat it so they are not interchangeable in recipes.

Some Mexican chorizo has beef in it. And some might have cloves and cinnamon in there. However, I don’t think there are as many different varieties as there are with Spanish chorizo. There is a green version that has tomatillos, cilantro, poblano and serrano chiles. It looks really interesting. Just saying.

Chorizo or versions of this sausage are throughout the globe. Puerto Rico and has more the Spanish style chorizo. South America has many different varieties simply called sausages there. They also include a version of pepperoni. Portugal, even though it’s next to Spain, does not have the same style of chorizo or chouriço/ chouriça. And anywhere Portuguese explorers landed they brought their version with them. So you can find chouriço in Brazil, East Timor, and Goa.

 

What is choripan?

Choripan is simply a chorizo sandwich. Chori from the chorizo and pan for bread. That’s how the name came about. The grilled chorizo is sliced in half and put on a crusty bread or baguette. There is usually chimichurri on the side to spread on the sausage or dip the sandwich into or both at the same time.

This sandwich will vary depending on where you eat it. It will vary based on the types of sausages that are known in that area. It could be one of the three main types: Spanish, Portuguese, or Mexican. Some countries put mayonnaise and other toppings on there along with or in lieu of the chimichurri.

This sandwich will vary depending on where you eat it. It will vary based on the types of sausages that are known in that area. It could be one of the three main types: Spanish, Portuguese, or Mexican. Some countries put mayonnaise and other toppings on there along with or in lieu of the chimichurri.

What is the history of choripan?

The theory is that choripan originated in the Río de la Plata area. South American “gauchos” would make asado when celebrating. Once grilled sausage these “gauchos” put it on bread to make this sandwich more portable. Eventually, this sandwich spread from the ranches to the cities. And now it’s a sandwich found at popular celebrations and events like futbol.

 

What does Grilled Choripán with Chimichurri taste like?

I mean, just look at all those layers of deliciousness on that bread. From the chimichurri to the sausage and the roasted red peppers this is one flavor packed sandwich. I added the roasted red peppers for color and sweetness to cut through some of the richness or the sausage and the vinegar in the chimichurri.

The bread soaks up all that flavor from the chimichurri. I cannot imagine making this sandwich and only dipping it in the chimichurri. I want all that flavor throughout the crusty delicious bread. Wouldn’t you?

Here’s more Farmer’s Market Week Recipes

Starters and Sauce Recipes

• Amish Mustard Pickled Eggs by Palatable Pastime
• Cheddar Zucchini Scones by Hezzi-D’s Books and Cooks
• Grilled Salsa by SueBee Homemaker
• Spicy Blender Salsa by Cheese Curd In Paradise
• Summer Charcuterie Board by Magical Ingredients
• Tomato Bacon Jam by Take Two Tapas

Side Dishes Recipes

• Green Beans Almondine by Life Love and Good Food
• Olive Garden Salad by Devour Dinner

Main Dish Recipes

• Chicken Asparagus Pasta Recipe by Hostess At Heart
• Grilled Choripán with Chimichurri by A Kitchen Hoor’s Adventures
• Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene’s Recipe Journal
• Heirloom Tomato Pie by The Fresh Cooky
• Mushroom Bourguignon by A Day in the Life on the Farm
• Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti

Dessert Recipes

• Gluten Free Grilled Peach Shortcakes by Frugal & Fit
• Grilled Fruit Tortilla Rollups by The Freshman Cook
• Pavlovas with Whipped Cream and Berry Compote by Karen’s Kitchen Stories