The prawn sandwich. A staple. But don’t be put off by those sad looking packages in the newsagent – take a little care and you have a cracking lunch. If you are making these to be on the go have a lunchbox filled with your ingredients, a small tub for the dressing, and then your bread. Taking things separately ensures you won’t have a soggy sandwich and means that this lunchtime hero gets the respect it deserves.
When it comes to the prawns look out for smaller, cold water prawns which tend to be the most sustainable and are perfect for a sandwich. Find out more on our blog over on the Big Prawn, or on the MSC site.
We have used a Warburtons bistro deli bun for this recipe, as the malt (especially when toasted) in the bread really added to the flavour.
- 2 sandwich thins – we used Warburtons bisto deli bun
- 50g cooked prawns
- Handful of spinach
- Large tomato
- 1 tablespoon of creme fraiche
- 1 tablespoon of mayo
- Zest of ½ a lemon
- 2 anchovies
- 10g parsley
- Start by making your dressing. Combine the creme fraiche and mayo in a bowl and mix well.
- Finely chop the anchovies. Spend some time on this as you want them to be small enough to mix through the dressing evenly.
- Add the anchovies to the dressing.
- Finely chop the parsley and add to the bowl.
- Zest the lemon and mix well. Set aside.
- Toast the bread on each side. This helps bring out the flavour of the bread and adds texture to the sandwich. If saving for later still toast the bread, just set aside to cool before packaging so the bread doesn’t go soggy from the heat.
- Now it is time to layer up your sandwich. Spread a layer of dressing on one side of the bread before adding the prawns, then the spinach and the tomato.
- Place the second piece of bread on top and tuck in.