Choripán: the perfect gameday treat. By game I mean soccer and by treat I mean giant sausage sandwich. Choripán gets its name from the dishes main ingredients: “chori” as in chorizo and “pan” as in bread. This Argentinian street food gets a twist with balsamic caramelized onions and pickled eggplant, and is the perfect kickback-kinda meal for watching the 2015 Copa América semi-finals this Tuesday (Argentina vs. Paraguay). Don’t forget a six pack of ice-cold Quilmes!
2 1/2cupspeeled and diced eggplant
1 1/2tspkosher salt
1/2cupextra virgin olive oil
1 1/2tspdried basil
1small yellow onion, sliced
4Argentinian chorizo sausages
1baguette, quartered, halved and toasted
spicy brown mustard
In a medium bowl, massage eggplant with salt and weigh down with another bowl topped with canned goods. Set aside for an hour. Rinse off the eggplant under cold water and press out any excess water, then pat dry. Combine vinegar and sriracha in a medium saucepan and bring to a boil over medium-high heat. Add eggplant and honey and cook for 2-3 minutes. Remove from heat and let stand for 10 minutes. Add the remaining ingredients and mix. Transfer to a mason jar and let cool to room temperature. Cover and refrigerate at least 3 days before serving.
Heat a large skillet over medium-low heat. Add oil and onions and stir every 2-3 minutes for 20-25 minutes, until softened. Add balsamic vinegar and cook an additional 5 minutes. Remove from heat.
Heat another skillet over medium heat. Cook sausages, without crowding the pan, for a total of 12 minutes, turning every 2-3 minutes until browned on all sides. Remove from heat.
Assemble each sandwich with sausage, pickled eggplant, caramelized onions, and mustard over bread.