Meatless Merguez Sandwiches With Carrot & Herb Slaw

February 15, 2021
1 Ratings
Photo by James Ransom. Prop Stylist: Megan Hedgpeth. Food Stylist: Samantha Seneviratne.
  • Prep time 45 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

The first time I had North African merguez sausage was in the south of France when I was 18. (The Maghreb region where the sausage originated isn’t so far from France’s southernmost coast, after all.) Every snack stand I passed had Merguez Frites (sausage and fries) on the menu, and after much cajoling—okay, not that much—my mom bought me one. I still remember that first bite: rich, succulent lamb laced with smoky, fiery harissa and warming spices like cumin, coriander, and fennel.

Years later, I still dream about that bite. These sandwiches are my vegetarian ode to those merguez sausages. Here, plant-based meat stands in for the lamb, while the seasonings remain pretty traditional: harissa, cumin, coriander, fennel, smoked paprika, and the tiniest whisper of cinnamon. Paired with crunchy, vibrant carrot-herb slaw and a garlicky yogurt sauce on a toasted Arnold®, Brownberry®, or Oroweat® Hot Dog Bun, this might become a sandwich you dream about for years, too. —Asha Loupy

Test Kitchen Notes

This recipe is shared in partnership with Arnold®, Brownberry®, and Oroweat®. —The Editors

What You'll Need
  • For the meatballs:
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground fennel seed
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1 (12-ounce) package plant-based meat
  • 1/4 cup panko breadcrumbs
  • 1 small shallot, grated (about 2 tablespoons)
  • 1 tablespoon harissa paste
  • 1 tablespoon Greek yogurt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil, divided
  • For the toppings & sandwiches:
  • 2 tablespoons extra-virgin olive oil
  • Zest of 1 lemon (about 2 teaspoons)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt, divided
  • 1 large carrot, grated (about 1 1/2 cups)
  • 1/2 cup fresh parsley leaves, very roughly chopped
  • 1/2 cup fresh mint leaves, very roughly chopped
  • 2/3 cup Greek yogurt
  • 1 large clove garlic, finely grated
  • 4 Arnold®, Brownberry®, or Oroweat® Potato Hot Dog Buns, split in half and toasted
  1. Heat a small skillet over medium-high heat. Add the cumin, coriander, fennel seed, black pepper, and cinnamon, and toast, stirring constantly until the spices start to turn golden and become fragrant, about 30 seconds. Transfer the spices to a large bowl and add the plant-based meat, panko bread crumbs, shallot, harissa, yogurt, smoked paprika, and salt. Mix well, cover and refrigerate for 15 to 30 minutes. (This will help the meatballs bind together.)
  2. While the meatball mixture is chilling, prepare the rest of the sandwich components. For the carrot-herb slaw, whisk together the olive oil, lemon zest, lemon juice, and 1/2 teaspoon salt in a medium bowl. Add the grated carrots, parsley, and mint, and set aside without tossing until ready to serve.
  3. To make the yogurt sauce, combine the Greek yogurt, grated garlic, and remaining 1/2 teaspoon salt in a small bowl. Whisk until smooth, and set aside.
  4. Remove the chilled meatball mixture from the refrigerator. Drizzle a sheet pan with one tablespoon of extra-virgin olive oil and rub a little oil on your hands (this will make for easier, less sticky rolling). Divide the mixture into 12 portions, about 1 1/4 ounces each, and roll into balls between the palms of your hands. Place the finished meatballs on the oiled baking sheet.
  5. Heat a large skillet over medium high heat. Add the remaining 2 tablespoons of extra-virgin olive oil and continue to heat for another 30 seconds. Arrange the meatballs in a single layer in the skillet and brown on all sides, about 1 to 1 1/2 minutes per side. Remove the cooked meatballs from the pan and transfer to a paper towel-lined plate.
  6. To assemble the sandwiches, slather a thick layer of yogurt sauce on both the top and bottom of the hot dog bun. Toss the carrot and herbs with the dressing and then place a generous amount of the slaw on the top bun, so the yogurt sauce holds it in place. Arrange 3 meatballs on the bottom bun and then carefully close the sandwich. Repeat with the remaining sandwiches and serve immediately.

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