Choripan

real bbq summer flavors, without the bbq

Textures and flavors are taken to the max in this delicious sandwich.

In January of 2018 I flew solo down to Argentina to film some recipes with the Tastemade South America team. While I was there, I searched for and ate Choripan like a true researcher, everyday. I had it at carts and in restaurants; I ate them sitting and grabbed them to go. Looking back maybe it’s the simplicity of the sandwich that pulled me in so hard. Easy to love, eat, make and buy.

But aren’t most foods simple?

I was flipping through some old photos and I came across these Argentina shots. My mind went to the Choripan. While working on other recipes, I’ve been butter-frying bread lately, it’s so so good. So my version here adds this to the fold, the combo is wonderful! I cut a slice of bread, double wide, then I make an incision along the top of the bread, as if I were to make two slices, but I stop short of the bottom. It makes a top slice bun, which has all the characteristics of a bread piece of fried bread, with the added feature of “food storage pouch”. Yes, I’ve made alterations, yes the original spirit remains.