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)
Sliced bread
Mayo
Fresh dill
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
Salt
Ground white pepper
Tabasco Chipotle Pepper Sauce (optional)

Method
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.

Enjoy!

5 comments:

  1. Oh, you made me drool this morning ! I had exactly this when I went back home a few weeks ago and it's one of my favorite 'smorrebrod'... Here in UK I often make one with danish or Italien salami, new baby potatoes, mayo and fresh dill.... The list of possible combinations is endless !!!
    Thanks for sharing, Karin

    ReplyDelete
  2. Karin,

    Not sure if Health & Safety will approve of drool into the keyboard? ;)

    Smorrebrod rocks and as you say, the possible combinations are endless.

    Thanks for your kind comment!

    // Mike

    ReplyDelete
  3. I'd love to see the meatball sandwiches with beetroot and cucumer! Sounds AMAZING! I'm with you on the open sandwiches, the Poles eat them too a lot, always with gherkin! Sometimes even lard...

    ReplyDelete
  4. Hi Ren,

    Once again - many thanks for the kind words.

    I posted a recipe for the meatballs with beetroot salad sandwiches some time ago. http://www.freestylecookery.com/2009/06/recipe-meatball-and-beetroot-salad_24.html The only thing that's missing is the pressed cucumber, I was lazy and just sliced some cucumber to put on top.

    I think I'll leave the lard on sandwiches to the Poles. I've tried and it it was a bit rich for my taste.

    Maybe we should arrange a competition to spread the word about the goodness about the open sandwiches? ;)

    // Mike

    ReplyDelete
  5. Hello,


    We bumped into your blog and we really liked it.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy it.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    petitchef.com

    ReplyDelete

Please leave a comment. Positive or negative - all comments are welcome and useful. I do enjoy hearing what you think of my posts, what is good and what needs improving so please post away.

// Mike