Choripan & Leche Con Plátano


This might be your new favorite breakfast sandwich



In my “5 Countries Tell Us What They Have for Breakfast” series, I received a Chilean submission called choripan, or chorizo rolls. These small buns are filled with chorizo spread and homemade mayo, and the intense flavor is cut by leche con plátano, a banana milk paired with the food. This salty, texturally satisfying food is an excellent option for a comforting breakfast.

This recipe comes from Alvaro in Punta Arenas, Chile, a very small city in southern Chile. His version of choripan differs from the rest of Chile with the homemade mayo and chorizo spread. Alvaro tells us you can taste the effort, and I agree—though it doesn’t look it! Simple in appearance, choripan can be found on the streets of Chile, where most people get it. This choripan recipe has been a part of every stage of Alvaro’s life: From going to get this treat with his grandpa as a child to getting food with his friends as a teenager, he has enjoyed it for years. 

I can totally see people going to get choripan for breakfast from a shop, but the idea of getting up in the morning and making this is almost exhausting in itself! This recipe is a lot of work, but it was worth it; the intense, very sharp flavor complements the creaminess and saltiness of the mayo. The banana milk was sweet and simple, and it does go well with the choripan. This combination of a warm sandwich with cold milk is very comforting—it almost brings me back to being a kid. 

Though I made the rolls and aioli from scratch, you don’t have to! The chorizo part is easy enough in the blender, but you can buy pre-made rolls and mayo if you prefer. However you make it, I hope you enjoy this Chilean staple with friends and family.

Watch the Video

Choripan & Leche Con Plátano



  • 1 cup Warm Tap Water
  • 1/4 cup Sugar
  • 2 tbsp Yeast
  • 1 Egg Beaten
  • 1 tbsp Butter Softened
  • 3-4 cups all-purpose flour
  • 1/3 cup Milk Room Temp


  • 2 Egg Yolks
  • 1 cup Olive Oil
  • salt to taste

Leche con Plátano (Banana Milk)

  • 2-3 Bananas
  • 1 L Milk
  • Sugar (to taste)


  • 1 Cooked Chorizo



  • Preheat oven to 400*F.
  • In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg, softened butter, and salt.
  • With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn’t sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.
  • Divide dough into balls and let rise for 10-30 minutes (up to you)
  • Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.

Homemade Mayo

  • Put an egg on a bowl and mix it with a hand mixer
  • Add vegetable oil until it gets thick enough it holds its shape, but not so thick so it breaks. 
  • Add salt to taste.

Leche con Plátano (Banana Milk)

  • Add the bananas and the milk on a blender and blend them until there are no visible chunks. 
  • Add the sweetener and blend again until fully mixed and dissolved.


  • If you can't find chorizo paste, then peel a chorizo and either mash it with a fork or put it on a food processor so you have a paste. The idea is that there are no big chunks, but if you do it with a fork, I think it's inevitable. 

Full Assembly

  • Cut roll in half
  • Put some of the paste on one of the sides of the bun, and put both sides of the bread in the oven side by side until the chorizo paste is cooked. 
  • Once it's done, take them out of the oven and put a spoon of mayo on the side without the paste and sandwich together. The usual portion is two or three of them, since they're not bigger than the palm of your hand, but they might be quite filling. Serve with Banana milk
Course: Breakfast
Region: Latin America


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While it may look simple, this dish is nothing like you’ve ever experienced