School holiday recipe for 4 - 8 people, takes only 20 mins; recipe has rye bread, butter, mayonnaise, cucumber relish, ham, cream cheese, cucumber, egg, prawn and radish.
Loaded open sandwiches
Course: School holiday
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 2 boiled eggs, halved and sliced
- Butter: softened butter, for spreading
- Mayonnaise: 6 tbsp mayonnaise
- Cucumber: 1/4 cucumber, halved, peeled and thinly sliced
- Rye Bread: 12 small slices rye bread or 6 slices thin, firm bread
- Ham: 2 slices ham, shredded
- Prawn: 100g frozen north Atlantic prawns, defrosted
- Radish: sliced radishes, dill sprigs and cress, to garnish
- Cream Cheese: 2 tbsp cream cheese
- Cucumber Relish: 2 tsp cucumber relish or piccalilli
Directions
- Trim the crusts from the bread if you like and cut each slice into smaller pieces. Spread each slice with butter and lay out on a board.
- Mix 2 tbsp mayonnaise with the cucumber relish and spread over a quarter of the buttered bread slices. Arrange the ham and the radishes over the top. Spread the cream cheese over another quarter and arrange the cucumber and dill on top. Mash the egg with 2 tbsp mayonnaise and spread over another quarter, then top with the cress. Mix the prawns with the remaining mayonnaise and spoon over the remaining bread slices, then grind over a little black pepper. Add a garnish of dill, if you like.
