Loaded Open Sandwiches with Ham, Eggs, Prawns, and Fresh Vegetables Recipe

ByHailey Reed
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Introduction

Loaded open sandwiches are a delightful way to enjoy a variety of fresh toppings on crisp, buttery bread. Perfect for a light lunch or a casual gathering, these colorful bites bring together creamy, savory, and tangy flavors in every mouthful.

The image shows a white square plate with nine small open-faced sandwiches arranged in three rows of three. The bottom slice of brown bread is thick and rustic. The first row has sandwiches topped with small pink shrimp, one with two cucumber slices and dill, and one with thin pink ham and radish slices. The middle row has a creamy pale yellow egg salad in the center with some green herbs on top, and the other two sandwiches have shrimp and thin ham with radish. The top row repeats cucumber and dill, egg salad, and shrimp. The plate is held by a woman’s hands in front of a white marbled surface. She wears a blue patterned shirt. The colors include white bread spread, light pink shrimp and ham, green cucumber and herbs, pale yellow egg salad, and the soft brown bread crust. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 12 small slices rye bread or 6 slices thin, firm bread
  • Softened butter, for spreading
  • 6 tbsp mayonnaise
  • 2 tsp cucumber relish or piccalilli
  • 2 slices ham, shredded
  • 2 tbsp cream cheese
  • ¼ cucumber, halved, peeled and thinly sliced
  • 2 boiled eggs, halved and sliced
  • 100g frozen North Atlantic prawns, defrosted
  • Sliced radishes, dill sprigs, and cress, to garnish

Instructions

  1. Step 1: If desired, trim the crusts from the bread and cut each slice into smaller pieces. Spread each slice evenly with softened butter and arrange them on a serving board.
  2. Step 2: Mix 2 tablespoons of mayonnaise with the cucumber relish. Spread this mixture over a quarter of the buttered bread slices. Top these with shredded ham and sliced radishes.
  3. Step 3: Spread cream cheese over another quarter of the bread slices. Arrange the thin cucumber slices and dill sprigs on top.
  4. Step 4: Mash the boiled eggs and mix with 2 tablespoons of mayonnaise. Spread this creamy egg mixture over another quarter of the bread slices, then top with fresh cress.
  5. Step 5: Combine the defrosted prawns with the remaining mayonnaise. Spoon this prawn mixture over the last quarter of the bread slices. Finish by grinding some black pepper over these.
  6. Step 6: Garnish all the sandwiches with extra dill if you like, and serve immediately for the best flavor and texture.

Tips & Variations

  • Use rye or whole-grain bread for added flavor and texture. Toasting the bread lightly can give a nicer crunch.
  • Swap cucumber relish with sweet pickle or finely chopped capers for a different tangy twist.
  • Add a squeeze of lemon juice to the prawn mixture for brightness and to enhance the seafood flavor.
  • For a vegetarian version, replace ham and prawns with thinly sliced avocado or marinated tofu.

Storage

These open sandwiches are best enjoyed fresh. If needed, store them covered in the fridge for up to 6 hours to prevent the bread from becoming soggy. Avoid storing assembled sandwiches overnight; instead, keep the toppings and bread separate and assemble just before serving. When reheating, open-faced sandwiches generally do not reheat well due to their fresh ingredients.

How to Serve

A white square plate holds nine open-faced sandwiches arranged in three rows of three. The first row features sandwiches topped with light pink shrimp on creamy white spread, thin cucumber slices with fresh green dill on a thick white spread, and thin pale pink slices of ham with red and white radish rounds on a white spread. The second row includes a sandwich with thin pale pink ham and radish slices, another with scrambled egg pieces mixed with green herbs on a creamy yellow spread, and a sandwich topped with shrimp on a white spread. The last row displays cucumber slices and dill on white spread, scrambled eggs with green herbs, and pale pink ham and radish slices on white spread. The bread is dark brown with a thick crumb. Two woman's hands hold the plate over a white marbled surface, and the person is dressed in a blue patterned outfit. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sandwiches ahead of time?

It’s best to assemble them shortly before serving to keep the bread from becoming soggy and to preserve the freshness of the toppings. You can prepare the toppings in advance to save time.

What can I use if I don’t have cucumber relish or piccalilli?

You can substitute with finely chopped pickles, sweet pickle relish, or even a mild chutney to add a similar tangy flavor to the mayonnaise mix.

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Loaded Open Sandwiches with Ham, Eggs, Prawns, and Fresh Vegetables Recipe

★★★★★

4.5 from 143 reviews
  • Author: Hailey
  • Total Time: 25 minutes
  • Yield: 12 small open sandwiches 1x
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Description

These loaded open sandwiches are a delightful combination of creamy, tangy, and fresh flavors layered on rye or firm bread. Featuring a variety of toppings such as ham with cucumber relish, cream cheese with fresh cucumber and dill, egg mayonnaise with cress, and prawn mayonnaise, they make a perfect light lunch or a stylish party snack.

Ingredients

Scale

Bread and Spreads

  • 12 small slices rye bread or 6 slices thin, firm bread
  • softened butter, for spreading
  • 6 tbsp mayonnaise
  • 2 tsp cucumber relish or piccalilli
  • 2 tbsp cream cheese

Fillings and Garnishes

  • 2 slices ham, shredded
  • ¼ cucumber, halved, peeled, and thinly sliced
  • 2 boiled eggs, halved and sliced
  • 100g frozen North Atlantic prawns, defrosted
  • sliced radishes, for garnish
  • dill sprigs, for garnish
  • cress, for garnish

Instructions

  1. Prepare the Bread: Trim the crusts from the bread slices if desired and cut each slice into smaller pieces. Spread softened butter evenly over each slice and place them on a serving board.
  2. Make Ham and Radish Topping: Mix 2 tablespoons of mayonnaise with the cucumber relish. Spread this mixture over one quarter of the buttered bread pieces. Top with shredded ham and sliced radishes.
  3. Make Cream Cheese and Cucumber Topping: Spread cream cheese over another quarter of the buttered bread slices. Layer thin cucumber slices and sprigs of fresh dill on top.
  4. Make Egg Mayonnaise Topping: Mash the boiled eggs and combine with 2 tablespoons of mayonnaise. Spread this egg mixture over the next quarter of the buttered bread pieces, then garnish with fresh cress.
  5. Make Prawn Mayonnaise Topping: Mix the defrosted prawns with the remaining mayonnaise. Spoon this mixture onto the last quarter of bread slices. Finish with a grind of black pepper and garnish with dill sprigs if desired.

Notes

  • You can substitute the rye bread with any firm thin bread or even wholegrain bread for added texture.
  • For a vegetarian option, omit ham and prawns and add additional vegetables like sliced tomatoes or avocado.
  • Ensure prawns are fully defrosted and drained to avoid soggy bread.
  • These sandwiches are best served fresh but can be chilled for up to 1-2 hours before serving.
  • Adjust the amount of mayonnaise to taste for lighter or creamier sandwiches.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (mainly boiling eggs)
  • Category: Lunch
  • Method: No-Cook
  • Cuisine: British

Keywords: open sandwiches, loaded sandwiches, rye bread, prawn mayo, egg mayo, cream cheese sandwiches, easy lunch

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