Chilean Choripán

Choripán is a popular Chilean sandwich consisting of grilled chorizo sausage served on crusty bread, often accompanied by various toppings and condiments. The name "choripán" is a combination of "chorizo," which refers to the sausage, and "pan," which means bread in Spanish.

The chorizo sausage used in choripán is typically made from pork, though variations may include beef or a mixture of meats. It is seasoned with a blend of spices, including paprika, garlic, cumin, and other herbs like oregano, giving it a distinctive flavor.

How to make Choripan in the USA?

Look for fresh or frozen Spanish chorizo, Argentinian chorizo, or Portuguese sausage. Basque Chorizo is also good and has a close flavor but is heavier on red bell pepper.
I like ULI's Spanish Chorizo brand in Seattle or Olympia Provisions Smoked Chorizo.

The bread roll used for choripán is usually a piece of Marraqueta (see the recipe here) or, in the USA, replaced a baguette or French bread roll (banh mi bread works well) that is split open and toasted on a grill or griddle.

Marraqueta, also known as pan batido, pan francés, or pan corriente, is a type of bread that is very popular in Chile. Marraqueta's outer layer is usually golden brown and crispy, providing a satisfying crunch when you bite into it. The inside is soft, fluffy, and slightly chewy (la miga); many remove "la miga" before stuffing the chorizo inside.

The bread's crisp exterior contrasts nicely with the juicy, flavorful sausage.

Choripán can be served with various toppings and condiments, depending on personal preference and regional variations. Standard toppings may include Chilean Pebre Sauce, which combines cilantro, onion, tomato, and Ají Cristal (sweet or spicy pepper) with vinegar and oil. It's ancient and traditional. Or Chimichurri sauce, an Argentinian tangy and herbaceous condiment made from parsley, garlic, vinegar, and oil.

Choripán is often enjoyed as a quick and satisfying meal or snack, particularly at outdoor events, festivals, gatherings, or at the beginning of barbecues at home, especially on Sunday barbecues with family and friends.

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