These Baked Hawaiian Roll Sliders with Chorizo + Cheese are great for game day! Enjoy with your favorite chips and a cold beer while you cheer on your team.
Chorizo Pull-Apart Sliders for the Win!
Argentina’s answer to the hot dog is the choripán…a grilled chorizo sausage on a crusty roll, slathered with chimichurri. It’s popular across several South American countries. IMHO, it’s so much better than your average ball park dog.
Street vendors cook and sell these delicious sandwiches outside football stadiums for battle-weary fans heading to and from a match.
They are the perfect game day food, and made even more fun by miniaturizing it and adding some gooey, melty cheese!
Ingredients for Mini Choripan Sandwiches
Approach this recipe in two parts — the chimichurri and the sandwich itself.
For the chimichurri sauce…
- Red pepper flakes
- Dried oregano
- Red wine vinegar
- Lime juice
- Kosher salt
- Fresh cilantro
- Fresh parsley
- Extra virgin olive oil
For the sandwiches…
- Fresh Argentine-style pork chorizo
- Hawaiian-style sweet rolls
- Unsalted butter
- Provolone cheese
- Garlic powder
- Dried oregano
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How to Make Chorizo + Cheese Sliders
Start with the Chimichurri
This is a small batch version of my Chimichurri Sauce recipe, with one small change. It makes just enough to dress the sliders.
If you want extra on the side (and you just might!), double the amounts in the recipe below, or make the big-batch version that uses ALL fresh herbs.
Start by combining minced shallot, garlic, red pepper flakes, dried oregano, red wine vinegar, lime juice and salt in a bowl. I like to let it sit for 5 to 10 minutes to allow the acids to ‘pickle’ and mellow the shallots a bit.
While that’s hanging out, pluck and measure out the parsley and cilantro leaves. Chop them fine for a delicately textured sauce. Add these to the bowl, then drizzle in extra virgin olive oil.
Give it a good stir and set it aside until you’re ready to assemble the sliders.
Cook the Chorizo
I like to remove the casings from the sausage before cooking into crumbles. This way, the cheese can melt in between and all around the little bits of sausage for a deliciously gooey bite!
Heat a nonstick skillet over medium heat. Tear the sausage into chunks as you add it the pan and use a wooden spoon to break it up as it cooks.
Once the chorizo is cooked through (there are no more raw, pink bits), remove it to a paper-towel lined plate to drain.
Assemble the Hawaiian Roll Sliders
First, prep the rolls by slicing them in half so you have a slab of tops and a slab of bottoms (like in the photo just above). Don’t pull the individual rolls apart, though.
Prepare your baking dish one of two ways:
- Butter the bottom and sides of the dish with one tablespoon of unsalted butter if you plan to serve straight from the dish.
- Line the dish with a sheet of parchment paper, letting the extra hang over. You can then easily lift the sandwiches out and transfer to a serving platter or board.
Set the bottom slab of rolls into the baking dish and begin layering…
- Drizzle half the chimichurri over the rolls.
- Add half the chorizo, distributing it out to the edges.
- Layer on half the cheese, overlapping as needed.
- Add the remaining chorizo.
- Distribute the remaining cheese.
- Drizzle on the rest of the chimichurri, then add the top rolls.
- Melt two tablespoons of butter and mix in garlic powder and dried oregano. Brush this all over the tops.
Cover with dish with foil and bake in a 350°F oven for 10 minutes. Remove the foil and bake for another 10 minutes. The tops will brown and crisp up slightly.
Nope! Omit the cilantro and use all parsley…or mostly parsley and add some fresh chopped oregano.
Yes! I’ve made this recipe with both. From a flavor profile, I feel pork chorizo gives you more bang for your buck, but go with a poultry-based chorizo if you prefer.
Go with any style chorizo available at your grocery as long as it’s fresh (not hard-cured). My local store sells spicy and mild versions of Argentine-style as well as Mexican and Salvadorian styles. Another nearby store sells generic pork chorizo. If you can’t find any chorizo at all (each having its own unique blend of spices), go with any fresh sausage — mild, spicy or sweet.
Absolutely! I prefer provolone because there is another Argentinian dish, grilled provoleta, which is a slab of provolone grilled over coals until hot and bubbly. It’s then topped with garnishes (like chimichurri) and served with bread. It seems like a natural choice for these sliders, but if you prefer another type of cheese, go for it!
More Game Day Goodies!
- Steak Sliders with Caramelized Pears, Onions + Gorgonzola
- Spicy Whiskey Glazed Chicken Wings
- Easy Chili Crisp Dipping Sauce + Dumplings
- Mini Steak + Stout Pies
- White Bean Salad with Spanish Chorizo + Manchego
- Pepper Jack Cornbread Waffle Club Sandwich
- Super Easy Crispy Shrimp Sliders with Spicy Slaw
- Bratwurst Stuffed Pretzel Bites
Baked Hawaiian Roll Sliders with Chorizo + Cheese
- 1 tbsp shallot minced
- 1 clove garlic minced
- ⅛ tsp red pepper flakes
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
- ¼ lime juiced
- ¼ tsp kosher salt
- ½ cup cilantro leaves packed, chopped fine
- ½ cup parsley leaves packed, chopped fine
- ¼ cup extra virgin olive oil
For the Sliders
- 1 lb fresh pork chorizo casings removed (or alternative fresh sausage)
- 1 pkg Hawaiian-style rolls 12-count
- 3 tbsp unsalted butter
- 8 oz provolone cheese slices cut in half or quarters
- ½ tsp garlic powder
- ½ tsp dried oregano or dried parsley or a combination
- For the chimichurri: Place the shallot, garlic, red pepper flakes, dried oregano, red wine vinegar, lime juice and salt in a bowl. Let it rest for 5 to 10 minutes. Add the fresh herbs and combine. Finally, drizzle in the olive oil and stir to blend it all together. Set aside.
- Preheat the oven to 350°F.
- Heat a non-stick skillet over medium heat. Add the chorizo. As it cooks, use a wooden spoon to break up the meat into crumbles. When the chorizo is cooked through, remove it to a paper towel lined plate to drain.
- Remove the rolls from the package to a cutting board. Using a long serrated bread knife, slice the rolls in half to separate the top from the bottom. Don't pull them apart, though.
- Grease a 9"x13" baking dish with 1 tbsp of softened butter. (Alternatively, line the baking dish with a sheet of parchment paper with the extra overlapping the sides. Use the parchment to lift the entire slab of sandwiches out of the pan and onto a serving platter or board.)
- Place the bottom of the rolls into the dish. Drizzle half the chimichurri sauce over the rolls. Spread half the chorizo evenly over the rolls. Next, layer on half the provolone slices; it's okay to overlap the cheese but distribute it evenly. Repeat with the remaining chorizo and provolone. Drizzle the rest of the chimichurri sauce all over the cheese. Set the top half of the rolls on top.
- Melt the remaining 2 tbsp of butter and stir in the garlic powder and dried herbs. Brush or spoon the butter over the sandwiches.
- Cover with foil and bake for 10 minutes. Remove the foil and bake for an additional 10 minutes.
- Serve right out of the oven!
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.