A super simple Swedish style lunch of totally delicious lightly toasted sourdough rye bread topped with prawns in a creamy dressing with dill and lemon zest.
This is just the nicest sandwich recipe, big juicy king prawns tossed in a creamy dressing spiked with just a tiny hit of horseradish and piled onto hot buttered toast, garnished with finely chopped dill, mustard cress and lemon zest.
Our open prawn sandwich recipe is super simple to make and you can have this on the table ready to eat in less than 10 minutes – it’s ideal as a delicious lunch or simple weeknight dinner.
How to make prawn sandwiches
I like to make these sandwiches on sourdough rye bread, lightly toasted with lots of butter. Whilst the bread toasts mix up the creamy prawn topping.
Just add the horseradish sauce to the mayonnaise and mix, then tip in the prawns and stir them into the dressing gently. Pile the prawns onto the toast and scatter over the chopped dill, lemon zest and cress. Eat straightaway, it’s far too delicious to wait!
Prawn Sandwich Recipe
- 4 slices Sourdough rye bread
- 1 tbs Butter
- 200 g Cooked king prawns
- 1 tbs Mayonnaise
- 1/2 tsp Horseradish sauce
- Small bunch dill
- 1 Zest of a lemon
- Small handful cress
- Lightly toast the bread, then butter and set aside.
- Mix together the mayonnaise and horseradish sauce (add more or less horseradish as you like)
- Stir the prawns into the creamy dressing then pile onto the sourdough toast
- Scatter over the chopped dill, lemon zest and a handful of cress