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by Iván Guillén

20 minutes | Serves four

Choripán is a savory Argentinian sandwich, typically made with chorizo (chori) served on crusty bread (pan). In our version, the sausage is replaced with ground beef mixed with a fragrant blend of spices and assembled on the bread before going directly on the grill. Versions of this basic recipe have proliferated across South America, so while we suggest serving with another Argentine asado classic like chimichurri, other ways to finish the sandwich might include melted cheese, mustard, ketchup, pickles, or hot sauce.


  • 1 pound ground beef 
  • 6 cloves garlic, minced
  • 1 yellow onion, finely diced
  • 6 ounces tomato paste 
  • 1 teaspoon paprika 
  • 1 teaspoon Mexican oregano
  • ½ teaspoon rosemary 
  • ½ teaspoon cumin
  • ½ teaspoon fennel seed 
  • 1 baguette 
  • 2 bunches of parsley, finely chopped
  • 1 teaspoon chili flake
  • 2 teaspoons red wine vinegar
  • 4 garlic cloves, minced
  • 1 shallot, minced
  • 2 lemons, zested
  • Pickled onions, for serving (optional)

Preheat a grill to medium heat. In a large bowl, mix the garlic, onion, paprika, oregano, rosemary, cumin, fennel seed, and tomato paste with the ground beef. Cut the baguette in half, then into three-inch pieces, scraping out some of the bread from the middle. Spoon the ground beef mixture into the hollowed out bread, and season with a pinch of salt.


Place the sandwich meat-side down for about three to five minutes, until the beef is nice and seared. Flip and toast the bottom of the baguette for 30 to 40 more seconds.


Make the chimichurri by mixing together the parsley, garlic, shallot, chili flakes, red wine vinegar and lemon zest. Top the choripán with chimichurri and pickled onion, if using. Serve.

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