Today’s recipe is by Tom Walton for Australian Native Products and features native lemon myrtle. Sometimes you just can’t beat a good old-fashioned sandwich! Yum!
Chicken & lemon myrtle mayo sandwiches & fresh prawns
Lemon myrtle is distinctively Australian. Its vibrant and unique flavour makes it perfect for elevating both sweet and savoury dishes, adding a refreshing, zesty fragrance, perfect summer.
Mayonnaise
- 1 cup whole-egg mayonnaise
- 2 tsp 1.6mm cut dried lemon myrtle
- 1 clove garlic (crushed)
- Juice of half a lemon
- Flake sea salt (black pepper)
Sandwich
- 2 cooked chicken breasts (from a roast chicken)
- ½ cup combined flat leaf parsley and dill (roughly chopped)
- 4 sliced sourdough
- 1 head cos lettuce (leaves washed and trimmed)
- 12 cooked tiger prawns (peeled)
Seasoning
- 2 tsp 1.6mm cut dried lemon myrtle
- 2 tbsp flake sea salt
- 1 lemon cut into wedges to serve
- For the mayonnaise, mix all the ingredients together and lightly season to taste.
Slice the chicken breast, place into a bowl, add the parsley, half the mayonnaise and adjust the seasoning to taste.
- Grill or toast the sourdough then spread a little mayonnaise on each slice. Top with some of the cos leaves and then spoon the chicken on top.
- Place the remaining mayonnaise into a small bowl to serve with the prawns and lemon wedges.
- Combine the lemon myrtle and salt and sprinkle a pinch over the sandwiches and prawns.
Foodie Friday: Beetroot and horseradish steak sandwich
Did you know there was such a thing as Steak Sandwich Day? Well there is, and it’s next week on 12 May! Texas-based beef lover, Jess Pryles, sticks to her…
