Moroccan merguez sandwich

Method

1. 1

   Heat a large frying pan or grill over medium-high heat, add the merguez without oil and turn them every two minutes for 8–10 minutes until well browned, the fat runs and the spices are fragrant.

2. 2

   Meanwhile, roast the green peppers over an open flame or in a pan until the skins blacken, then peel and cut them into long strips; fry the sliced onion in the olive oil for about 5 minutes with the cumin, sweet paprika and salt until soft and golden.

3. 3

   Split the baguettes lengthways without cutting all the way through and warm them on the grill or in the oven for 1 minute until the crust is crisp and the crumb is warm.

4. 4

   Spread the inside of each roll with mayonnaise and harissa to your preferred heat, then fill with two grilled merguez topped with the fried onion, roasted pepper strips, tomato and olives.

5. 5

   Close the sandwich, press it down lightly and serve hot immediately with chips; it is one of the most popular street foods in Morocco, sold from evening grill carts and shops.