Merguez Sandwich
Merguez sandwich is the French Riviera equivalent of the American Hot Dog. You will find them at every BBQ and picnic from May to September. The spicy, juiciness of the Lamb Merguez sausage hot off the grill, the sweet smokiness of a freshly made Piperade sauce and the crunch of a toasted baguette. A perfect bite if you ask me! Truly an awesome sandwich.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 packages of D'Artagnan Merguez Sausages
- 2 French baguettes, cut in half
- For the Piperade:
- 2 red peppers, 1 yellow pepper
- 1/2 red onion
- 2 tbsp tomato paste
- 1 cup quartered cherry tomatoes
- 2 tbsp Harissa paste
- pinch of sea salt
Instructions
- 1
Heat a grill over high heat. Cover grill and cook the merguez directly on the grilling grate until they are charred and crispy, rotating frequently. This should take 5-7 minutes for 4 inch merguez.
- 2
Remove the merguez from the heat and rest.
- 3
Meanwhile cook your Piperade.
- 4
Thinly slice the red onion, red pepper and quarter the tomatoes.
- 5
Drizzle olive oil into a large skillet over medium high heat. Add in the chopped vegetables.
- 6
Spoon in the tomato paste and harissa.
- 7
Stir well.
- 8
Add the sea salt.
- 9
Pour in 1/4 cup of water and reduce the heat to medium.
- 10
Allow to reduce, stirring frequently for about 10-15 minutes until the piperade has gained a nice thickness. Add in more water while cooking if needed.
- 11
Slice open the halves of baguette like a hot dog bun.
- 12
Spread a little piperade inside the baguette and then nestle 2 Merguez sausages inside.
- 13
Top with a generous helping of piperade.
- 14
Bon Appétit!