Sandwich Merguez Au Harissa

Moroccan Sandwich Merguez Au Harissa

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:

recipe from The New York Times

Notes:

  • I’m considering replacing my bottle of Sriracha with harissa. It seems to go well with, uh, anything.

Homemade Moroccan Harissa

To make the sandwich:

Merguez sausages
olive oil
crusty bread
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.

Merguez lamb / beef sausage in hot pan

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?

Merguez sausage sandwich with tomatoes and cucumbers

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7 Responses to “Sandwich Merguez Au Harissa”

  1. sweetbird says:

    Noo! Don’t toss out the Sriracha!

  2. Carole says:

    found your site on del.icio.us today and really liked it.. i bookmarked it and will be back to check it out some more later ..

  3. Anna says:

    ahhh…choripan =)

  4. Sheridan says:

    Why be a man when you can be a success?

  5. Loren Sanker says:

    I spent a whole year as an exchange student in Kyoto Japan, and I have to say I probably wouldnt have gotten by if it werent for a delicious dinner of udon a couple of times a week! There is even one shop where you can eat for free if you do 30 minutes of washing the dishes after, but I cant say I was ever that poor! Anyway, I found a load more tasty looking ideas at this udon recipe site.

  6. Leola Calabrese says:

    Just like it, specially in special colours. Good quality involving retros gets far better.

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