Summer Merguez Sandwich

Ingredients

• 500 g Merguez (lamb or veal) (Ground meat, without excess water)
• 1 c. à café Sweet paprika (For seasoning)
• 0.5 c. à café Ground cumin (Optional, adds an earthy note)
• 0.25 c. à café Espelette pepper or red pepper (Adjust to taste)
• 1 c. à café Salt
• 0.5 c. à café Ground black pepper
• 4 pieces French baguette (Cut in half lengthwise)
• 8 leaves Crisp lettuce (Wash and dry)
• 2 pieces Tomato (Slice thinly)
• 1 small Red onion (Thinly slice)
• 4 c. à soupe Harissa sauce (Spread on the bread)
• 2 c. à soupe Olive oil (To lightly oil the grill)

Instructions

1. Prepare the vegetables

   Wash the lettuce, tomatoes and onion. Pat the lettuce dry with paper towels, cut the tomatoes into rounds and thinly slice the onion.

   Time: PT10M

2. Season the merguez

   In a bowl, mix the paprika, cumin, pepper, salt and black pepper. Coat the merguez with this spice blend.

   Time: PT5M

3. Grill the merguez

   Preheat the grill to medium heat (about 180°C). Lightly brush the grill grates with olive oil. Place the merguez and cook 4 minutes on each side until nicely browned and cooked through.

   Time: PT8M

   Temperature: 180°C

4. Grill the baguette

   Cut each baguette in half lengthwise. Place them cut‑side down on the grill for 1 to 2 minutes until lightly browned.

   Time: PT2M

   Temperature: 180°C

5. Assemble the sandwich

   On the lower half of each baguette, spread a tablespoon of harissa sauce. Add a few lettuce leaves, tomato rounds, sliced onion, then place 2 to 3 grilled merguez. Close with the top half of the bread.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Merguez (lamb or veal): spicy chicken sausage, pork sausage
• Instead of Sweet paprika: sweet pepper
• Instead of Ground cumin: ground coriander
• Instead of Espelette pepper or red pepper: red pepper flakes
• Instead of French baguette: ciabatta bread, pita bread
• Instead of Crisp lettuce: fresh spinach, arugula
• Instead of Tomato: cucumber
• Instead of Red onion: shallot
• Instead of Harissa sauce: hot sauce, sriracha
• Instead of Olive oil: canola oil

Equipment Needed

• Grill or grill pan
• Cooking tongs
• Chef's knife
• Cutting board
• Mixing bowl
• Tablespoon
• Baking sheet or plate
• Paper towels (optional)

Critical Steps — Do Not Skip

• Season the merguez
• Grill the merguez without piercing
• Grill the baguette just enough to make it crispy

Chef Tips from the Video

• Use a charcoal grill for authentic smoky flavor
• Let the merguez rest for 2 minutes after cooking so the juices redistribute.

Troubleshooting

Storage

Refrigerator: Store cooked merguez and vegetables separately in airtight containers, consume within 2 days.

Freezer: Raw merguez can be frozen for up to 2 months. Do not freeze the assembled sandwich.

Room temperature: Grilled bread keeps at room temperature for 1 day, but the sandwich should be eaten quickly.

Make-Ahead Tips

• Pre‑mix the spices and store them in a small jar
• Cook the merguez ahead of time and reheat quickly before assembly