Dan's choripan

Thought to be invented in the mid 19th century, the choripan is one of Argentina's most popular sandwiches.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

Episode 7

episode • The Streets With Dan Hong • 

cooking • 

24m

G

episode • The Streets With Dan Hong • 

cooking • 

24m

G

Ingredients

• 4 fresh chorizo sausages

Chimichurri

• 3 cloves garlic, finely minced 
• ¼ cup finely diced red onion
• 1 cup finely chopped fresh parsley
• ½ tsp dried oregano 
• ½ cup olive oil 
• 3 tbsp red wine vinegar
• 1 tbsp chilli flakes

To serve

• 4 baguettes, halved lengthways

Instructions

1. Add vegetable oil to a grill pan over medium-low heat. Slowly grill the chorizo, turning occasionally. Once the outside is golden and crispy, split down the middle lengthwise and continue to grill the inside.
2. Combine all of the ingredients for the chimichurri in a bowl. You can make it in a food processor for a smoother chimichurri. Taste and adjust the seasoning with salt, there should be a balance of tartness from the vinegar, freshness from the parsley and onion, salty and spicy.
3. Slather spoonfuls of chimichurri in the baguette before adding the grilled chorizo.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food

Cook along with your favourite TV chefs in Dishing It Up

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 7

episode • The Streets With Dan Hong • 

cooking • 

24m

G

episode • The Streets With Dan Hong • 

cooking • 

24m

G