Choripán

''Choripán'' (plural: ''choripanes'') is a type of sandwich with chorizo and popular in Argentina, Bolivia, Chile, Peru, and Uruguay. The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread ( es, pan) such as a '' pan batido'', baguette, or francés.

In various countries

Argentina, Uruguay

The Argentine ''choripán'' consists of a sausage made out of beef and pork, hot off the grill, split down the middle, and served on a roll.“Choripan and Superpanchos - Argentine Fast Food is Slow Grilled”
/ref> The ''chorizo'' may be used whole or cut in half lengthwise, in which case it is called a ''mariposa'' (butterfly). It is customary to add sauces on the bread, most likely ''chimichurri''.

''Choripanes'' are commonly served as an appetizer during the preparation of an ''asado'', but they are also very commonly sold at sport venues (particularly football games) and on the sides of roads and streets in major cities in Argentina. Taxi cab drivers in Buenos Aires are avid consumers and some street sellers can gather a long line of cabs during lunch time and afternoons when drivers get their lunch break.

A variant of ''choripán'' called ''morcipán'', made with ''morcilla'' (blood sausage), is popular in the Río de la Plata region.

Brazil

There are several Brazilian versions of ''choripán'', the one most resembling the Argentinian version is called ''salsipão'', and made, in southern Brazil, with '' pão francês'' (meaning 'French bread', often called a Portuguese roll) and pork sausage. It is often served as an appetizer during the preparation of a ''churrasco'', or even as a substitute for barbecues, because ''salsipães'' are much cheaper, easier, and quicker to make. Elsewhere in the country, there are many variations on the popular ''sanduíche de linguiça'' (literally "sausage sandwich"), most also made with ''pão francês'', and pork sausage, but other breads and sausages can also be found. Possible additions to the basic recipe include melted cheese, ''requeijão'', sautéed onions, vinaigrette sauce, shoestring potatoes, mustard, hot sauce, and many others. It is usually served as a casual meal, perhaps with a cold beer, very popularly on road-side dinners.

Chile

In Chile, ''choripanes'' are very popular, particularly consumed as a classic appetizer during ''asados''. Traditionally served in marraqueta and topped with aji and pebre, also mayonnaise is commonly used. Chilean ''choripanes'' are also made with longanizas instead of ''chorizos''.

United States

On the U.S. mainland, ''choripanes'' are commonly available at lunch counters in Miami's Cuban diners and cafes, where the sandwich is customarily served on Cuban bread and topped with raw or fried onion and popularly eaten with a tropical fruit shake. In Puerto Rico, ''choripanes'' are usually sold in bakeries, and they consist of a Spanish-style ''chorizo'' such as '' chistorra'' or '' cantimpalo'', pickles and mayonnaise inside a typical homemade Dominican bread called "pan de agua". Other ingredients may be added, Manchego cheese and ketchup being popular ones.

Uruguay

The chorizo is sausage made of pork, may be used whole or cut in half lengthwise. Usually the sauce ''chimichurri'' is used as well as mayonnaise, sometimes Uruguayans tend to add tomatoes and lettuce. It's served in baguette or in "pan catalán" (sliced soft bread roll), except in football matches where is served in simple bread roll or bun (like hamburgers). Unlike in Argentina, chorizo is not only used as an appetizer but also as a garnish for the asado.

Notes

Further reading

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{{DEFAULTSORT:Choripan
Argentine cuisine
Chilean cuisine
Uruguayan cuisine
National dishes
Sausage sandwiches