Prawn & Watercress Sandwiches
There are so many different types of breads available now in the supermarket that can be used to make sandwiches. Try ciabatta, granary bread, mini pita pockets, mini baguettes or bagels. If you find you are in a rush in the morning, some sandwich fillings can be made up the night before to save time in the morning, such as tuna and egg. To keep them fresh, wrap in cling film or foil and it’s good if you can store them in a small plastic container in your child’s lunchbox, to prevent them getting squashed.
- 3 minutes
- No Cook
- Best for
- 2 portions
- 4 slices granary bread
- soft margarine or softened butter
- A handful of watercress, trimmed, tough stalks removed
- 100g cooked prawns
- 2 tbsp mayonnaise
- 1 tbsp tomato ketchup
- 1 tomato, deseeded and diced (optional)
- Spread two slices of bread with margarine or softened butter.
- Arrange the watercress on the bread.
- Mix the prawns together with the mayonnaise and ketchup and the tomato, if using.
- Spoon onto the watercress.
- Sandwich together with the remaining bread.
- Cut into quarters and trim the crusts.