Apollo Inn Prawn Club Sandwich

Serves

4

Ingredients 

Sandwich

12 large cooked tiger prawns, peeled and split lengthways 
160g smoked green chilli mayonnaise (see below) 
¼ head iceberg lettuce, finely shredded 
150g smoked streaky bacon 
30g pickled green tomatoes (see below) 
16 cucumber slices 
8 slices white bread, cut into rounds 
2 tbsp cultured butter, softened 

Method 

Preheat oven to 180°C and line a tray with baking paper. Arrange the bacon in a single layer and bake for 10–15 minutes until golden and crisp. Transfer to a rack to cool. 

Lightly butter one side of each bread slice. 

To assemble, layer three prawn halves onto each base, followed by shredded lettuce and cucumber slices. Spread generously with smoked green chilli mayonnaise, then top with crisp bacon. 

Repeat the layers, then finish with the remaining bread slices, buttered side facing inwards. Secure with a skewer if desired and serve immediately. 

Smoked Green Chilli Mayonnaise 

Ingredients 

1 egg yolk 
50g green chilli sauce 
1½ tsp Dijon mustard 
1½ tsp chardonnay vinegar 
1 tsp Worcestershire sauce 
1 tsp seaweed paste 
Pinch of salt 
250ml neutral oil 

Method

Combine all ingredients except the oil in a blender and blitz until smooth. Slowly add the oil in a steady stream, blending continuously until thick and emulsified. Refrigerate until required. 

Pickled Green Tomatoes 

Ingredients

4 green tomatoes 
¼ cup caster sugar 
¼ cup water 
1 cup white wine vinegar 

Method

Slice tomatoes into 5mm rounds and place in a heatproof bowl.  

Bring vinegar, water and sugar to the boil, then pour over the tomatoes. Allow to cool completely. Store in the refrigerator in an airtight container.