Hot sandwich with minced meat, black garlic and merguez mayo

Ingredients

• 2 slices Sliced bread (white sliced bread, lightly toasted)
• 100 g Ground beef (pre-cooked or raw to be cooked in the pan)
• 1 tsp Black garlic (black garlic paste or small crushed clove)
• 1 tbsp Clarified butter (ghee) (for high-temperature cooking without burning)
• 1 tsp Merguez mayonnaise (merguez-flavored mayonnaise, spread on the bread)
• 1 sausage Merguez (optional) (cut into thin rounds, adds spice)
• 1 pinch Salt
• 1 pinch Pepper

Instructions

1. Prepare the ingredients

   Take the sliced bread, cut into two slices. Crush the black garlic (or measure the paste). Slice the merguez into thin rounds if using. Have the merguez mayonnaise ready.

   Time: PT5M

2. Heat the clarified butter

   Pour the clarified butter into the pan and heat over medium heat until hot but not smoking.

   Time: PT2M

3. Cook the ground meat

   Add the ground meat to the pan, season with salt and pepper, and cook 4‑5 minutes, stirring until nicely browned and cooked through.

   Time: PT5M

4. Add the black garlic

   Add the black garlic to the meat, stir quickly for 1 minute to release aromas.

   Time: PT1M

5. Spread merguez mayo on the bread

   On each slice of bread, spread a small amount (1 tsp) of merguez mayonnaise.

   Time: PT1M

6. Assemble and grill the sandwich

   Place the meat (and merguez rounds if desired) on one slice of bread, top with the other slice. Slide the sandwich into the pan and press lightly. Grill 1‑2 minutes each side until the bread is golden and crispy.

   Time: PT2M

7. Serve

   Remove the sandwich, cut in half if desired, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

35 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sliced bread: whole grain bread, baguette
• Instead of Ground beef: ground pork, ground turkey
• Instead of Black garlic: caramelized garlic, sweet garlic paste
• Instead of Clarified butter (ghee): regular butter, olive oil
• Instead of Merguez mayonnaise: regular mayonnaise + merguez spices
• Instead of Merguez (optional): chorizo sausage, spicy sausage

Equipment Needed

• Non-stick frypan
• Spatula
• Chef’s knife
• Cutting board
• Plate
• Teaspoon
• Tablespoon

Critical Steps — Do Not Skip

• Heat the clarified butter without letting it burn
• Cook the ground meat until golden brown
• Grill the sandwich on both sides to achieve a crispy bread

Chef Tips from the Video

• Black garlic adds umami depth without the intensity of fresh garlic.
• Clarified butter allows high-temperature cooking without burning, perfect for achieving a golden crust.

Troubleshooting

Storage

Refrigerator: Cooked meat keeps 2 days in the refrigerator in an airtight container.

Freezer: Can be frozen up to 1 month; thaw in the refrigerator before reheating.

Room temperature: The sandwich should be eaten immediately, otherwise it becomes soggy.

Make-Ahead Tips

• Cook the ground meat ahead of time and reheat quickly in the pan.
• Prepare homemade merguez mayo and keep refrigerated for 2 days.