This recipe was provided by our Guest Chef Josh Katz

Serves 4



4 shallots, peeled and halved lengthways through the root

olive oil, to cover?

1 bay leaf?

2–3 sprigs of rosemary

1?2 head of garlic


600g merguez sausages

100g butter, unsalted

8 slices of rye bread

2 tbsp Rose Harissa (page 259) or shop-bought

200g soft goat’s cheese, such as Rosary

2 tbsp walnuts, toasted and roughly chopped

1 tbsp honey (loosened with a little warm water if too thick), to serve

few dried rose petals, to garnish



1. Preheat the oven to 160°C/140°C Fan/Gas mark 3.

2. Place the shallots in a small roasting tray or casserole dish. Cover with olive oil and add the bay leaf, rosemary and garlic.

3. Cover tightly with tin foil and roast for 1–11?2 hours until the shallots are soft throughout. Season with salt and black pepper, and set aside until needed.


4. Remove the skin from the sausages and reconstitute the meat into 4 evenly shaped meat patties the size and shape of a hamburger, about 2cm thick.

5. Melt 2 tablespoons of butter in a heavy-based pan and sauté the patties, in batches, over medium heat until cooked all the way through. Lift the patties from the pan and set on a wire rack to assemble the sandwich.

6. Spread the slices of rye across a table and lather the bottom slice with rose harissa, followed by half the cheese and then the merguez patty. Top the patty with the remaining half of cheese, the confit shallots and the chopped walnuts, before returning the top slice to make a sandwich.

7. Melt the remaining butter over medium heat in a heavy-based pan, wide enough to accommodate all 4 sandwiches. Drop each sandwich into the pan and press down intermittently using a spatula, working your way around each sandwich as they cook. Fry the patty melt until golden brown and crisp, about 3 minutes, and then flip the sandwich and do the same for the reverse side. Remove from the heat and cut in half. The sandwich should be hot all the way through and the cheese should be oozing.

8. Transfer the sandwich halves to a plate, drizzle with some honey and garnish the plate with a few dried rose petals and any reserved chopped walnuts.