Tuesday, 2 August 2011
Recipe - Swedish Style Prawn Sandwiches
I have had to defend open style sandwiches more than once and I will continue to do so until I am too old to eat any sandwiches at all.
Foodwise there are certain things that you bring with you from your childhood and that you probably never will get rid of or lose - depending on how you view it.
One of those things for me is open sandwiches. Most of the time I actually prefer to make open sandwiches, no matter what topping I'm going for.
I give you that open sandwiches sucks hose in the sandwich grill but hey - I can adapt myself for the odd time that the open sandwich is a tad bit unsuitable.
One of the best open sandwiches I can think of is meatball sandwiches with beetroot salad and pressed cucumber.
However, I think that the king of the open sandwiches - at least for a Swede - is the prawn, egg and mayo sandwich. Don't forget the dill or it won't be as good as it should be.
You can have it on white or brown bread, my personal favourite is to make it on pumpernickel bread. I'm sure the healthy bread negates the unhealthy mayo.
Getting tired of my waffling? Ok, let's head over to the recipe...
Ingredients (mileage may vary so just freestyle it)
Hard boiled eggs, cooled, peeled and sliced
Cooked and peeled prawns
Lemon, 1/2 thinly sliced and 1/2 left in one piece for juicing
Ground white pepper
Tabasco Chipotle Pepper Sauce (optional)
Spread the bread liberally with the mayo. Season with salt and pepper. This is when you can add the Tabasco Chipotle sauce if you want to kick it a bit. Add some dill. Pop the sliced egg on top and top that with the prawns. Squeeze some lemon over the sandwich. Add some more dill and a slice of lemon.