Prawn Mayo Sandwich
A quintessential British deli classic featuring succulent cold-water prawns tossed in a zesty, seasoned mayonnaise. Served on thick-cut, buttery malted grain bread with a crisp iceberg lettuce crunch, this sandwich is the perfect balance of creamy, sweet, and refreshing textures.
Ingredients
- 150 g Cooked Cold-Water Prawns Defrosted and thoroughly patted dry with kitchen paper.
- 2 tbsp Full-Fat Mayonnaise A high-quality, creamy brand works best for a deli finish.
- 1 tsp Fresh Lemon Juice Adds a necessary brightness to cut through the richness.
- ΒΌ tsp Sweet Paprika Provides a hint of warmth and a classic pink hue.
- 1 pinch Sea Salt & Black Pepper Adjust to taste to enhance the natural sweetness of the seafood.
- 2 slices Malted Grain Bread Thick-cut slices from a bloomer or granary loaf.
- 1 tbsp Unsalted Butter Softened; used to create a "moisture barrier" on the bread.
- 1 handful Iceberg Lettuce Finely shredded for a cool, consistent crunch in every bite.
- 1 sprig Fresh Dill (Optional) Finely chopped for an extra layer of herbal freshness.
Instructions
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Prepare the Prawns:
If using frozen prawns, ensure they are fully defrosted. Place the prawns in a sieve and rinse under cold water. Use kitchen paper to pat them completely dry. This is the most important step to avoid a watery sandwich.
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Mix the Dressing:
In a small mixing bowl, whisk together the mayonnaise, fresh lemon juice, sweet paprika, and a pinch of black pepper. Taste the dressing and add a tiny pinch of sea salt if needed.
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Combine:
Gently fold the dried prawns into the mayonnaise mixture until every prawn is evenly coated in the velvety dressing. If using fresh dill, stir it in now.
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Butter the Bread:
Lay out your two slices of malted grain bread. Spread a generous layer of softened butter over both slices, ensuring you reach the very edges. This "butter barrier" prevents the filling from making the bread soggy.
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Layer the Crunch:
Place a handful of finely shredded iceberg lettuce onto the buttered side of the bottom slice. The lettuce acts as a crisp nest for the seafood.
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Assemble and Serve:
Pile the prawn mixture high onto the lettuce. Place the second slice of bread on top and press down very gently. Use a sharp serrated knife to cut the sandwich diagonally and serve immediately.
Recipe Notes
Serving & Presentation
To elevate your Deli-Style Prawn Mayo Sandwich from a simple lunch to a professional-grade meal, consider these presentation techniques:
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The Diagonal Cut: Use a sharp serrated knife to slice the sandwich into two triangles. This is the classic deli standard as it showcases the generous, overstuffed filling and makes the sandwich much easier to handle.
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The Garnish: For a final touch of color and flavor, sprinkle a tiny extra pinch of sweet paprika or place a small fresh sprig of dill on top of the exposed prawn filling before serving.
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Side Accoutrements: Serve the sandwich alongside a handful of lightly salted crisps (potato chips) and a lemon wedge. The extra lemon allows for a fresh spritz just before eating, while the crisps provide a salty contrast to the creamy prawns.
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The "Overstuffed" Look: When plating, ensure the prawns are piled high in the center so they are visible from the sides. This creates that appetizing, abundant look found in high-end bakeries.
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Plating: Use a wooden board or a clean white plate to allow the rich colors of the malted bread and the pink prawns to stand out.