Inspired by this New York Times article about seven new sandwiches, I felt like making something I have never tried before. The Chili Mackerel Man Tou (Chinese steamed bread) and Knish Press sandwiches sounded really interesting but sounded a bit too complicated for a quick mid-afternoon snack. I have never tried Merguez sausages and had freshly baked homemade baguettes on hand, so I immediately knew what to make from the article.
The Merguez sausages used were a mixture of beef and lamb. There was a faint hint of heat from paprika and cayenne, but the addition of harissa should quickly crank the heat level towards incendiary.
Sandwich Merguez Au Harissa
For the Moroccan Harissa:
- I’m considering replacing my bottle of Sriracha with harissa. It seems to go well with, uh, anything.
To make the sandwich:
tomatoes, thinly sliced
cucumbers, thinly sliced
green olives, chopped
Pan-fry the Merguez sausages in a bit of olive oil over medium-high heat. Lightly toast the bread if desired.
Assemble the sandwich and drizzle with a bit of harissa. I would go into more detail about the mechanics of proper sandwich construction but that’s probably not necessary, is it?