Merguez Sandwich with Harissa Aioli
Spiced lamb merguez sausages grilled until charred, layered in a warm baguette with a fiery harissa aioli and crisp vegetable garnish. Pure North African street food—ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 618
- Protein
- 28g
Ingredients
- 4 pieces (about 12 oz) merguez sausages
- 1 piece (8–10 inches) baguette, split lengthwise
- ¼ cup mayonnaise
- 1 tbsp harissa paste
- 1 piece (6 inches) cucumber, sliced thin
- ¼ piece red onion, sliced thin
- 2 tbsp fresh cilantro or parsley, chopped
Instructions
- 1
Whisk mayonnaise and harissa paste in a small bowl until smooth and orange.
- 2
Warm the baguette cut-side down in a skillet over medium heat, 90 seconds per side.
- 3
Heat a skillet over medium-high until it shimmers, about 90 seconds.
- 4
Place merguez in the skillet without moving, 3–4 minutes until edges brown and chars appear.
- 5
Roll sausages and cook 3–4 minutes more until cooked through and darkly browned all over.
- 6
Spread harissa aioli on both cut sides of the warm baguette.
- 7
Layer merguez, cucumber, and red onion on the bottom half of the baguette.
- 8
Top with cilantro and close the sandwich. Cut in half and serve immediately.
Tools you’ll need
- small bowl
- whisk
- 12-inch skillet or grill pan
- tongs
- cutting board
- serrated knife
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