I’ve had this one too many times to count. The guest of honour of any students’ barbecue, of so many festivals : I give you, the Merguez sandwich !
You can’t make it any simpler ; the classic version is the following :
- Grab a baguette,
- Spread mayo generously,
- Top with two barbecued merguez,
- and devour !
This Merguez sandwich is usually accompanied by french fries -or with fries straight into the sandwich. If you’re lucky, the place could even offer a harissa spread. Harissa plus mayo = heaven.
But why a Merguez sandwich in France ? As you guessed, it originates from North Africa (particularly Algeria, Tunisia, and Morocco). It became widely popular in France during the 20th century, especially after waves of immigration from former French colonies in North Africa. These communities brought their culinary traditions with them, including merguez.
Over time, the merguez sandwich became a street-food staple in:
- French markets and festivals
- Snack bars and kebab shops
- Barbecue culture (“grillades”), especially in southern France.
In terms of popularity in France, the Merguez sandwich is neck and neck with the Sausage sandwich. Same idea, but usually with a mustard and mayo spread. Yum.
See the simplicity of it ? No topping, no veggie at all. You won’t easily find a recipe on the internet, because it’s basic. But still tasty as hell ; I’d grab either sandwich any day.
I decided to make a slightly more elaborate and personal version of this sandwich I love, by including a green, chili-based condiment. This one is for my spicy lovers : between the spiced merguez itself, the harissa paste, and my chili-based condiment, you’re in for a ride. A very pleasant, kick-ass ride. The vinegary condiment, besides its heat, brings a much needed acidity that offsets the fat from the Merguez and mayo. The cilantro also adds a touch of freshness –and seriously, could we possibly make an oriental sandwich without cilantro ? I think not !
Merguez Sandwich (Spicy sausage sandwich) – Ingredients
Ingredients – Advice & key points
- You should either be able to find merguez in your usual grocery stores in France, or at specialty butchers or Middle Eastern/North African grocery stores if you’re in the US or in the rest of Europe.
- If you can barbecue them, definitely do ! If not, pan-fried merguez will be super tasty anyway.
- If you cannot find fresh baguette, use frozen ones !
- You can also replace it itwith a Sub Roll, Hoagie Roll or Ciabatta Roll, depending on when you live.
- Turkish Pide or Flatbread would also work great !
- Pickled chili peppers are optional ; replace them with 1/2 fresh green chili pepper and one more teaspoon vinegar.
Let’s sandwich !
Merguez Sandwich (Spicy sausage sandwich)
Description
Spicy, juicy merguez in crusty bread, dressed with the GOAT mayo/harissa combo and a tangy green condiment. A guilty pleasure with a twist.
Ingredients
For the green condiment (optional but lovely)
Instructions
Start your merguez
Heat up a pan with a bit of olive oil. Add your merguez.
When they're done and grilled on all the sides, remove from heat.
If you can barbecue them, damn right you should !While the merguez cook, make your green condiment
Roughly chop your garlic and green chili pepper.
To a food processor, add your green condiment ingredients. Blend around 1 minute.
You don't want a smooth texture here, the condiment just needs to hold itself together !Optional : Prep your mayo if using homemade
If making homemade mayo, you can find my foolproof recipe here.
Make your sandwich !
Use half a baguette per person. Slice it open lengthwise on one side.
Spread harissa and mayo (1-2 tbsp each per person) on the bottom part of the sandwich.
Spread the green condiment on the top part of the sandwich.
Add 2 merguez per sandwich.
Et voilà !! You're done !