Serves:
Prep time:
| Cooked Prawns, Peeled And Deveined | 16 large |
| Soft White Bread Rolls | 4 |
| Butter, Softened | |
| Iceberg Lettuce, Finely Shredded | 1/4 |
| Bread And Butter Dill Pickles | 12 slices |
| Salt And Freshly Cracked Pepper | |
| Creamy Cocktail Seafood Sauce | 4 tbsp |
Method
- Tear the bread rolls open. Butter one side and add a dollop of Birch & Waite Creamy Cocktail Seafood Sauce on the other.
- Top each bread roll with prawns, lettuce and pickles. Season with a little pinch of salt and pepper and sandwich together. Enjoy!
Recipe created by Justine Schofield for Birch & Waite.
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