Savoury Egg & Prawn Cocktail Sandwiches

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sandwich

RECIPE Jo Wilcox
PHOTOGRAPH Jae Frew
ISSUE 88


READY IN 20 minutes
SERVES
Makes 12 sandwiches

Egg Filling

4 hard boiled eggs
¼ cup mayonnaise
1 teaspoon celery salt
dash of Worcestershire sauce
cracked pepper
Prawn Filling
250g prawns, cooked and deveined
2 tablespoons pesto
1 tablespoon aioli
1 tablespoon fresh herbs,

Chopped Sandwiches

24 slices white sandwich bread
12 slices brown sandwich bread
handful of rocket leaves
50g butter, softened parsley, to garnish

• Mash eggs with mayonnaise, then season with celery salt, Worcestershire and pepper. Chill until required.
• Mix prawns with pesto, aioli and herbs, then chill.
• Cut bread slices into circles using a 6cm cookie cutter. Spread egg mixture over 12 of the white bread circles, then top each with a few rocket leaves. Butter one side of the brown bread, then place the rocket leaves on top. Arrange about 4 prawns in a circular pattern on the brown bread circles. Butter the last 12 of white bread circles and sandwich on top of the prawns. Decorate each sandwich with a parsley leaf.

PER SERVE: Energy: 315kcal, 1319kj Protein: 14g Fat: 14g Saturated fat: 4g Cholesterol: 116mg Carbohydrate: 33g Fibre: 4g Sodium: 1319mg

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