Preheat your oven to 190 degrees Celsius.
Place your merguez sausages and shallots on a roasting tray. Combine the harissa, Hellmann’s ketchup made with red and green tomatoes, honey and olive oil and drizzle over the shallots. Roast until golden and crisp around the edges. For around 15-20 minutes. When the sausages are nearly done, place your cheese over them and allow to melt for a further 2-3 minutes in the oven.
Slice your bread. Transfer your sausages with cheese on top to one side of the bread (add an extra squirt of Hellmanns ketchup made from red and green tomatoes then add on the roasted shallots, scoop up any extra sauce from the tray and add also. If you’re a fan of grapes add these in here also. Finish by placing the other slice of bread and serving.