Merguez Sandwich with Charred Peppers
Spiced Moroccan lamb sausages grilled until caramelized, served in crusty bread with charred peppers, onions, and a cooling harissa-yogurt sauce. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- 4 links (about 12 oz) merguez sausages (lamb)
- 2 whole red bell peppers
- 1 whole yellow onion
- 1 loaf (8 oz) crusty baguette or ciabatta
- ¼ cup plain yogurt
- 1 tablespoon harissa paste
- 2 tablespoons, chopped fresh cilantro or parsley
Instructions
- 1
Cut the red bell peppers lengthwise from top to bottom into 4 flat pieces each, removing the seeds and white core from the inside so you have 8 large flat strips.
- 2
Cut the yellow onion from root to tip into 4 long wedges, keeping the root end intact so the layers stay together when grilling.
- 3
Slice the baguette lengthwise down the middle, creating a top half and a bottom half with both cut surfaces exposed.
- 4
In a small bowl, whisk together the yogurt and harissa paste until the color is uniform and no streaks of either ingredient remain.
- 5
Place the grill grate or skillet over medium-high heat and wait 2 minutes until it is very hot — when you hold your hand 3 inches above it, you should feel intense heat.
- 6
Lay the merguez sausages on the hot grate, leaving 1 inch of space between each one, and cook without moving them for 4 minutes until the bottoms are deeply browned.
- 7
Roll each sausage one quarter turn to expose a new side, then cook for another 3 minutes until that side is browned and caramelized.
- 8
Roll each sausage again to the next uncooked side and cook for 3 more minutes, then rotate one final time and cook for 2 minutes until all sides are deeply browned.
- 9
Transfer the cooked sausages to a clean plate and set aside while keeping them warm.
- 10
Place the pepper strips and onion wedges on the hot grate in a single layer, leaving space between them, and cook for 3 minutes without moving.
- 11
Flip each pepper strip and onion wedge to expose the other side, then cook for another 3 minutes until the surface is charred with black spots and softened.
- 12
Transfer the peppers and onions to the plate with the sausages.
- 13
Place the baguette halves cut-side down on the hot grate and cook for 1 minute until the cut surface is toasted and light golden brown.
- 14
Spread the harissa-yogurt sauce evenly on the cut side of the baguette bottom half, using about 2 tablespoons.
- 15
Lay the 4 cooked merguez sausages in a row on top of the sauce, nestled snugly in the bread.
- 16
Distribute the charred peppers and onions in an even layer on top of the sausages, filling the sandwich.
- 17
Sprinkle the chopped cilantro over the vegetables, then place the baguette top half on the sandwich and press gently to compact it.
- 18
Cut the sandwich crosswise in half with a sharp knife, then transfer each half to a plate and serve immediately.
Tools you’ll need
- grill grate or 12-inch cast iron skillet
- cutting board
- chef's knife
- small mixing bowl
- whisk
- serving plate
- tongs
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