WEEKDAYS 1e|12c|p

Grilled Lamb Sandwiches with Harissa Mayo and Pickled Vegetables

Guy Fieri
Servings: 4 to 8
30 to 60 min

Pickled cucumbers add a refreshing crunch and lightness to a spicy sandwich combination.

  • Ingredients
  • step-by-step directions
Grilled Lamb Sandwiches with Harissa Mayo and Pickled Vegetables
  • 6-8 links Merguez Lamb Sausage
  • Extra Virgin Olive Oil (plus more for grilling)
  • Salt and freshly cracked Black Pepper
  • 1 Sourdough Baguette (use 2 if serving 8)
  • Harissa Mayo (for serving; recipe follows)
  • Quick Pickled Sweet Cucumber (for serving; recipe follows)
  • Shaved Brussels Sprouts adn Kale Slaw with Pecorino and Toasted Hazelnuts (for serving)
  • For the Harissa Mayo:
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 2 tablespoons store-bought Harissa Paste
  • 1/2 teaspoon Red Wine Vinegar
  • 1/4 teaspoon ground Cumin
  • Salt and freshly cracked Black Pepper
  • For the Quick Pickled Cucumbers:
  • 1 Hot House Cucumber (thinly sliced)
  • 1/2 Fresno Chile (halved lengthwise; seeded if desired and thinly sliced)
  • 1 cup White Vinegar
  • 3/4 cup Sugar
  • 1 teaspoon Kosher Salt
  • Preheat the grill to medium-high heat. Lightly oil grill so it is non-stick, and place lamb sausages on grill.  Mark off and cook for 3 to 4 minutes per side. When done, remove from the grill.
  • Take the baguette and split horizontally lengthwise so you have long halves. Drizzle with a little olive oil and place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side. 
  • To assemble the sandwiches, smear the bread with Harissa Mayo, stack lamb sausage on top and top with Kale Slaw and Quick Pickled Sweet Cucumbers. Place the top of the baguette on secure with bamboo skewers and slice the sandwich into quarters.
  • For the Harissa Mayo: Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate, and serve smeared on lamb sandwiches.
  • For the Quick Pickled Cucumbers: Add the cucumber and chile slices to a medium bowl and toss to combine. In a medium saucepan, add the vinegar, sugar, 1/2 cup water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.
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