Hot sandwich with minced meat, black garlic and merguez mayo
Hot sandwich with minced meat, black garlic and merguez mayo is a easy French recipe that serves 2. 450 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 7 min | Cook: 10 min | Total: 22 min
Cost: $3.17 total, $1.59 per serving
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
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
Heat the clarified butter
Pour the clarified butter into the pan and heat over medium heat until hot but not smoking.
Time: PT2M
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
Add the black garlic
Add the black garlic to the meat, stir quickly for 1 minute to release aromas.
Time: PT1M
Spread merguez mayo on the bread
On each slice of bread, spread a small amount (1 tsp) of merguez mayonnaise.
Time: PT1M
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
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
Dietary info: non-vegetarian, contains gluten, contains dairy
Allergens: gluten, milk, egg, meat
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
The sandwich is soggy.
Grill the bread a little longer or use lightly toasted bread before assembling.
The meat is dry.
Add a small teaspoon of oil or clarified butter during cooking.
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.
Last updated: August 20, 2026
