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
- 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.
- 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.
- 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.
- 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.
- 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
