- 6 tablespoons Greek yogurt
- 6 tablespoons mayonnaise
- 2 clove garlic, grated
- Kosher salt
- 4 8-inch baguette rolls, sliced horizontally like an open book
- 4 teaspoons olive oil
- 12 links Merguez sausage
- 12 jarred, roasted piquillo peppers, halved
- 1/2 cup torn cilantro leaves
- Harissa (optional)
Preheat a grill—wood burning, charcoal, or gas. In a small bowl, whisk together the yogurt, mayonnaise, garlic, and salt to taste. Set aside.
Drizzle the cut surface of the baguette rolls lightly with olive oil. Place cut side down on the grill until lightly toasted—about 1 minute. Set the rolls aside, and place the Merguez on the grill, turning occasionally until the sausages are charred and cooked through—about 6 minutes.
While the sausages are grilling, assemble the sandwiches. Slather as much of the garlic yogurt sauce on the bread as you like. If you like it hot (like really hot), squirt some harissa onto the buns. Scatter the piquillo peppers on the bread, and the leaves of cilantro. As soon as the Merguez are cooked, pile 3 into each sandwich, fold the sandwich shut, and cut in half on a diagonal. Serve immediately.
You can find Merguez at gourmet stores, Kosher markets, and Middle Easter grocers.
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