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Merguez Baguettes
serves 2 to 4

Merguez BaguetteIngredients

  • 4 Merguez sausages, equaling 1 pound total

  • Drizzle of olive oil

  • ¼ cup mayonnaise

  • 1 tablespoon harissa

  • ½ cup crème fraîche

  • ¼ cup grated cucumber, from a cucumber that has been peeled and seeded

  • ¼ cup, or about 50 leaves, chiffonade of fresh mint

  • Salt and pepper

  • ½ cup baby spinach

  • ¼ cup Terra chip crumbs

  • 1 baguette, slit in half horizontally, but not all the way through, so it sits like a hot dog bun, then cut four pieces.


Preheat your Panini press.

Rub the sausages with just a drizzle of olive oil, and sit them inside the Panini press for about 7-8 minutes on a medium-high setting, until cooked through and crisp.

Meanwhile, prepare the harissa mayonnaise by mixing the mayonnaise with the harissa. Set aside.

Prepare the cool crème fraîche by mixing the crème fraîche with the cucumber and mint, and season with salt and pepper.

Assemble the baguettes. First, smear the bottom half of each baguette with the harissa mayonnaise. Then, smear the top more liberally with the crème fraîche. Nestle in a handful of spinach all along the baguettes. Place one cooked Merguez sausage into each dressed quarter baguette, and top with some crushed Terra chips or other potato chips.

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