English prawn club sandwich
150 g good-quality mayonnaise
½ teaspoon smoked paprika
Finely grated rind and juice of ½ lemon
1 tablespoon olive oil
8 bacon rashers, rind removed
12 medium green Australian prawns, peeled and cleaned
12 slices wholemeal and white bread
2 ripe tomatoes, sliced
6 baby cos leaves, shredded
Potato crisps, to serve
Stir mayonnaise, paprika, rind and juice in a bowl to combine and season to taste.
Heat oil in a frying pan over medium-high heat, add bacon and fry, turning occasionally, until browned and crisp (1-2 minutes), transfer to a tray lined with paper towels. Add prawns to the pan and fry, turning occasionally until cooked through (2-3 minutes).
Preheat a grill, place bread slices on a baking tray and grill until toasted on both sides. Spread 8 slices with, mayonnaise. Arrange prawns, half the tomato and half the lettuce over 4 slices, season to taste, then top with a second slice of toast with mayonnaise. Arrange bacon, remaining tomato and remaining lettuce on top, season to taste and sandwich with remaining toast. Secure with toothpicks, cut each sandwich in half and serve with chips.