Chori-pan Recipe
Savory grilled chorizo on ciabatta bread, topped with lettuce, huacatay mayo, and chimichurri. Served with fries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chori-Pan
For the Fries
Method
Preparation of Fries
- 1
Prep the Potatoes
Wash and peel the potatoes. Cut them into thin strips to resemble fries.
- 2
Season the Fries
In a large bowl, toss the cut potatoes with olive oil, salt, and pepper until evenly coated.
- 3
Bake the Fries
Preheat the oven to 425°F (220°C). Spread the seasoned potatoes on a baking sheet in a single layer and bake for 25-30 minutes or until golden brown and crispy, flipping halfway through.
Preparation of Chori-Pan
- 4
Grill the Chorizo
Preheat a grill or grill pan over medium-high heat. Grill the chorizo sausages for about 4-5 minutes on each side, or until cooked through and slightly charred.
- 5
Toast the Ciabatta
While the chorizo is grilling, cut the ciabatta rolls in half and lightly toast them on the grill until golden brown.
- 6
Assemble the Chori-Pan
On the bottom half of each toasted ciabatta roll, place a grilled chorizo link. Top with lettuce, a generous dollop of huacatay mayo, and a spoonful of chimichurri sauce. Place the top half of the roll on each sandwich.
