Ready to level up your sandwich game? This Easy Choripan with Chimichurri Sauce is smoky, cheesy, tangy, and packed with bold flavor from the very first bite. It’s a quick and easy dinner idea that brings the delicious vibes of Latin American street food right to your kitchen—with a twist. Trust me, once you try it, you’ll be making it on repeat.
Oriana’s Thoughts On The Recipe
This Easy Choripan with Chimichurri Sauce is one of those dinners that everyone loves. I threw it together one night when I wanted something quick but satisfying, and wow… it instantly became a family favorite. The combination of smoky chorizo, crispy bacon, melty cheddar, and a crusty bun is already amazing. The bacon and cheddar cheese aren’t traditional—they’re my own little twist to make the sandwich extra indulgent. If you prefer to stick with the classic version, feel free to skip those additions!
And let’s be honest—chimichurri is the star here. I’ve always loved the traditional Argentine version, but I gave it my own spin by blending in fresh cilantro, sweet red pepper, and a bright touch of lemon juice. It’s garlicky, herby, and has the perfect kick of tang and spice. When you spoon it over the warm chorizo and bacon, it brings everything together in the most delicious way.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Chimichurri Sauce:
- Parsley Leaves: A key ingredient in chimichurri, parsley adds freshness and a slightly peppery flavor.
- Cilantro Leaves: Adds a bold, citrusy-herbal flavor that balances beautifully with the parsley.
- Shallot: Milder than onions, it brings a sweet sharpness to the sauce.
- Small Red Sweet Pepper: Adds color and a touch of natural sweetness to balance the garlic and vinegar.
- Garlic: Essential for that signature garlicky kick in chimichurri—don’t skip it!
- Chili Pepper Flakes: Brings just the right amount of heat. Adjust to your spice preference.
- Red Wine Vinegar: Adds acidity and depth—key to the tangy flavor of the sauce.
- Fresh Lemon Juice: Brightens everything up and balances the richness of the chorizo and bacon.
- Light Taste Olive Oil: Helps the sauce blend into a pourable consistency while carrying all the other flavors.
- Salt and Pepper: Enhances and ties all the flavors together. Season to taste.
For the Sandwiches:
- Bacon (optional): Adds a smoky, savory crunch that pairs perfectly with the juicy chorizo. This is my personal twist—not traditional—so feel free to leave it out if you want a more classic version.
- Chorizos: The star of the sandwich! You can use fully cooked chorizos, which heat up quickly, or raw Argentine chorizos—just be sure to cook them all the way through if using raw. Either option works great on the grill or stovetop.
- Crusty Bread: Choose buns that are soft on the inside and crusty on the outside to hold up to all the fillings and sauce.
- Cheddar Cheese (optional): Another non-traditional but delicious addition! It melts beautifully and adds a creamy, savory layer. Totally optional if you want to keep it traditional.
Where can I buy Argentine chorizo?
You can find Argentine chorizo at many Latin American or international grocery stores—look for brands like Carmelita, Paladini, or El Gaucho. If you prefer shopping online, check out specialty retailers like Gaucho Ranch or even Amazon. Some local butcher shops or farmers’ markets also carry Argentine-style sausages, especially in areas with large South American communities. Don’t be afraid to ask your butcher—they might be able to order it for you!
Can’t find Argentine chorizo? No worries! You can use any pork chorizo available to you. Just make sure it’s mild or medium in spice so it pairs well with the chimichurri and doesn’t overpower the rest of the sandwich.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Use dairy-free cheddar-style cheese or simply omit the cheese.
- Gluten-Free: Choose gluten-free buns or rolls.
- Soy-Free: Most ingredients here are naturally soy-free, but double-check labels for vinegar and bacon.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the Chimichurri Sauce:
Toss the parsley, cilantro, shallot, sweet red pepper, garlic, chili flakes, vinegar, lemon juice, and olive oil into a food processor. Add salt and pepper to taste, then pulse everything together until it looks like a chunky, pourable sauce. Set it aside so all the flavors can mingle.
- Crisp the Bacon:
In a large skillet or griddle over medium heat, cook the bacon slices until they’re golden and crispy. Place them on a paper towel to drain off any extra grease. Set them aside for sandwich building.
- Cook the Chorizos:
Cut each chorizo sausage lengthwise so they lie flat (this makes the sandwiches easier to eat). Wipe down the skillet, then cook the chorizos over medium heat until they’re heated through and the outside is nicely browned and crisp. If you’re using fully cooked chorizo, this should only take a few minutes.
- Toast the Bread:
Split your buns open lengthwise and drizzle the insides with a little olive oil. Place them cut side down on the skillet or grill and toast until golden and slightly crunchy. This adds flavor and helps keep them from getting soggy.
- Assemble the Sandwiches:
Start by laying down slices of cheddar cheese on the bottom half of each toasted bun. Next, add two crispy bacon strips, then one chorizo sausage. Spoon a generous amount of chimichurri sauce right over the top, then close the sandwich with the other half of the bun.
Extra Recipe Tips For Success
- Let the chimichurri sit for at least 10–15 minutes before using so the flavors can meld.
- Cut the chorizo in half lengthwise—splitting it makes the sandwich easier to eat.
- Don’t overload the sandwich; a little chimichurri goes a long way!
Variations & Additions
- Swap the cheddar for provolone, Monterey Jack, or mozzarella.
- Add grilled onions or sautéed peppers for extra flavor and texture.
- Use spicy chorizo if you want an extra kick.
Serving Suggestions
Serve this Bacon Choripan hot off the grill with a side of crispy fries, chips, or a simple green salad. A cold drink like strawberry lemonade or a chilled beer (for the grown-ups) pairs perfectly too!
Storage and Freezing Instructions
This sandwich is best enjoyed fresh. If you have leftovers, store the components separately: the cooked chorizo and bacon can be refrigerated in an airtight container for up to 3 days. Reheat before assembling. Chimichurri can be stored in the fridge for up to 1 week.
Frequently Asked Questions
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Recipe Card
Easy Choripan with Chimichurri Sauce
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
Chimichurri Sauce:
- 1/2 cup parsley leaves, tightly packed
- 1/4 cup cilantro leaves, tightly packed
- 1 shallot, peeled and chopped
- 1 small red sweet pepper, deveined and seeds removed
- 3 cloves garlic, peeled
- 1-2 teaspoons chili pepper flakes
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1/2 cup light taste olive oil
For the Choripan:
- 8 slices Bacon – Classic Cut (optional)
- 4 Argentine chorizos (any mild pork chorizo will work well)
- 4 crusty bread buns (I used Portuguese rolls)
- 8 slices cheddar cheese (optional)
Instructions
Make the Chimichurri Sauce:
- Add parsley, cilantro, shallot, pepper, garlic, crushed red pepper flakes, vinegar, and lime juice into a small food processor and pulse until smooth. Transfer the mixture to a bowl and season with salt and pepper. Pour the olive oil over the mixture; mix to combine. Set aside.
Crip The Bacon:
- Heat a large skillet or griddle over medium heat. Fry the bacon until crisp. Drain on paper towels. Reserve.
Cook The Chorizos:
- Place chorizos on a cutting board and cut each sausage lengthwise.
- Wipe the skillet out with a paper towel and cook the chorizos until fully cooked, or warm if using fully cooked chorizos, turning once, until the casings are crisp. If you are using raw chorizos, make sure they are cooked to a safe internal temperature of 160°F (71°C).Note: You can cook everything on your outdoor grill or right on the stove using a grill skillet—either way, it’s super simple. For the outdoor grill, set up for direct medium-high heat.
Toast The Bread:
- Slice the bread lengthwise, opening it like a hot dog bun, and drizzle the inside of the bread with olive oil. Place the bread, cut side down, on the grill until lightly browned.
Assemble The Sandwiches:
- Top half of the slices of bread with two slices of cheddar cheese (if using). Place two slices of bacon (if using) over the cheese, then one cooked chorizo link. Top with a generous douse of chimichurri sauce. Cover with the top half of the bread. Repeat with the remaining sandwiches.
- Serve immediately with fries, more chimichirri sauce and plenty of napkins.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Use dairy-free cheddar-style cheese or simply omit the cheese.
- Gluten-Free: Choose gluten-free buns or rolls.
- Soy-Free: Most ingredients here are naturally soy-free, but double-check labels for vinegar and bacon.
- Let the chimichurri sit for at least 10–15 minutes before using so the flavors can meld.
- Cut the chorizo in half lengthwise—splitting it makes the sandwich easier to eat.
- Don’t overload the sandwich; a little chimichurri goes a long way!
- Swap the cheddar for provolone, Monterey Jack, or mozzarella.
- Add grilled onions or sautéed peppers for extra flavor and texture.
- Use spicy chorizo if you want an extra kick.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in January 2015. The photos and content were refreshed in July 2025.
Hi Oriana,
I really love your recipes! I tried many of them already and I’m excited to try this one too!
However, I’m questioning what chorizo should I use. I found Argentinian, Brazilian, Mexican. Could you please share which one you usually use?
Thanks!
Hello Daniela! You can use the variety you like. I have tried Argentian and Brazilian, and both are really good. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Shut. Up. I almost can’t process how good this looks right now. I mean, seriously? You have outdone yourself!! I am DYING!
No wonder it is man approved, great meal, nicely cooked meat! Love it! Like the chimmichuri you made Oriana! Your pictures are so beautiful!
Chimichurri is one of my favorite condiment! and your pictures making my mouth water, Oriana! Also, loved the party-style platter!
Thanks so much Savita! I also love chimichurri sauce, it goes so well with so many things. Thanks for stopping by =)
anytime, Oriana! I am thinking to try your version of chimichuri soon!
Wow, I’d love this for any party, let alone a superbowl party! Looks amazing!
They were amazingly delicious!! Thanks for stopping by Phi =)