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American sandwich with prawns
Serves 4
8 slices of toast bread
50 g (1.75 oz) pine nuts
2 large tomatoes
200 g (7 oz) fresh mozzarella
1 head of lettuce
10 g (0.35 oz) parsley
10 g (0.35 oz) chervil
100 g (3.5 oz) mayonnaise
200 g (7 oz) prawns (boiled)
1 teaspoon rose pepper
Toast the slices of bread in the oven at 180°C (355°F).
Toast the pine nuts in a dry frying pan.
Cut the tomatoes and mozzarella into slices. Rinse the lettuce.
Chop the parsley and chervil and mix with the mayonnaise.
Serving:
Butter the toasted slices of bread with the mayonnaise.
Place the lettuce, tomato and mozzarella on 4 of the slices of bread.
Sprinkle the prawns and pine nuts onto the lettuce. Cover with the last 4 slices of bread.
Cut each of the sandwiches in two and arrange them on a plate.
Sprinkle with rose pepper.
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