Tips and tricks for making the best sandwiches at home.
I was pretty damn happy with my merguez links, so much so that I wrote an epic post on sausage making in their honor. Still, whatever excitement I had about those juicy, earthy, and spicy lamb sausages paled in comparison to how great they became when assembled in sandwich form.
I took those slender grilled merguez and stuck them in a French baguette that was halved, brushed with olive oil, and toasted over the flames. I added sweet caramelized onions, followed by a sprinkling of sharp aged Manchego cheese, a few sprigs of cilantro, and a spread of spicy and creamy harissa mayo. To finish it off, I put the whole thing on the grill over indirect heat, just long enough for the cheese to melt.
Grilling sandwiches is kind of becoming "my thing," and I've done enough of it at this point to know that this particular incarnation of meat and bread was a masterful creation. The sweet, spicy, sharp, and fresh combo was stellar, and represented my proudest sandwich creation to date. Whether you make your own merguez or not, I highly recommend trying out this sandwich.