With thick-sliced bread and creamy dressing, think of this as the sandwich version of the prawn cocktail!




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Call me a child of the '80s, but I love a prawn and Marie Rose sandwich. Remember when prawn cocktails were served in sundae glasses with iceberg lettuce, a squeeze of lemon and a slice of avocado if you were dining somewhere real fancy? Well, here is the sandwich version, except without the avocado, ‘cos sometimes the original is the best.


  • 16 large cooked prawns, shelled and deveined
  • butter, for spreading
  • 4 slices white or brown bread, cut 2.5 cm (1 in) thick
  • 2 handfuls shredded iceberg lettuce

Marie Rose sauce

  • 2 tbsp whole egg mayonnaise
  • 1 tbsp tomato ketchup (tomato sauce)
  • squeeze of lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 10 minutes

1. To make the Marie Rose sauce, combine the ingredients in a small bowl and season well with black pepper. There will be enough salt in the mayo and tomato ketchup without needing to add extra. By all means adjust the quantities here to your liking: lemon juice will add tartness and extra ketchup will make it sweeter.

2. Chop the prawns and add to the sauce, mixing well to combine. Set aside in the fridge for 10 minutes for the flavours to develop.

3. Butter the bread and spoon the prawn mixture on 2 slices of bread. Arrange a handful of lettuce on the prawns and place the remaining bread on top.


This recipe is from In Bread (Smith Street Books).