Earthy Delights Recipe

Quick & Easy Merguez Sausage Bánh Mì With Spicy Mayo & Pickled Vegetables

Quick & Easy Merguez Sausage Bánh Mì With Spicy Mayo & Pickled Vegetables
While taking a number of shortcuts, we think our version of this very popular sandwich is essentially true to the spirit of the original. The flavors – daikon, cilantro, mint, chiles, lime juice and sriracha – are all very typical of Southeast Asian cuisine. In fact, after one bite, our first impression was of the delicious flavor and textures of Vietnamese spring rolls, reincarnated into a heavenly sandwich form.


1 large carrot, peeled & cut into matchsticks
1 small cucumber, cut into matchsticks (about 3/4 cup)
1 medium daikon radish (about 3/4 lb), peeled & cut into matchsticks
1 Tbsp plus 1/2 cup sugar
1 Tbsp kosher salt
1/2 cup rice vinegar
1/2 cup water


1/2 cup mayonnaise
2 Tbsp thinly sliced scallions
1 Tbsp sriracha or other chili sauce, or more to taste
1 garlic clove, finely chopped
1/2 tsp Asian fish sauce
1/4 tsp sugar
1/2 tsp finely grated lime zest
1 tsp lime juice


2 baguettes cut into thirds, split
Fresh jalapeño or serrano chile, thinly sliced and seeded
Fresh cilantro, rinsed & stemmed
Fresh mint, rinsed & stemmed
6 Lamb Merguez sausages



To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers and daikon with the salt and 2 teaspoons of the sugar. Allow to stand for 15 minutes, then drain and rinse under cold running water. Drain again, pressing firmly to expel as much liquid as possible. Mix the remaining 1/2 cup sugar, vinegar and water until dissolved. Pour over the vegetables and let stand at room temperature for at least 30 minutes. Refrigerate leftovers (if there are any) for up to 1 month.


Meanwhile, make the spicy mayo. In a small bowl, whisk together all the spicy mayo ingredients, adjusting chili sauce to taste. Cover and set aside.


Preheat the grill to medium high, if using, or heat a grill pan over medium high heat. Prick the sausages here & there with the tip of a sharp knife or fork. Place the sausages on the grill (or grill pan) and cook for 8 – 10 minutes, turning occasionally to brown all sides evenly. Remove from the heat, allow to cool for a few minutes, then slice them lengthwise with a sharp knife.


Generously smear each split baguette with spicy mayo. Lay two split sausage halves on each baguette. Scatter the sliced chile pepper, mint and cilantro leaves over the top. Spoon pickled vegetables generously onto the sandwiches and top with the other half of the sliced baguette. Serve with extra pickled vegetables on the side.