Prawnandlimemayonnaiseopensandwich Recipes
OPEN PRAWN COCKTAIL SANDWICH
A lighter version of the classic prawn cocktail, treat yourself to this satisfying yet low-fat lunch
Provided by Good Food team
Categories Lunch, Main course, Snack
Time 15m
Number Of Ingredients 9
Steps:
- Make the dressing in a medium bowl. Mix the mayonnaise, ketchup, half the dill, the juice from 4 of the lemon wedges and some seasoning. Toss in the prawns cucumber and tomatoes.
- Arrange the bread on 2 plates, top each with rocket and pile on the prawn filling. Scatter with remaining dill and serve with the lemon wedges, for squeezing over.
Nutrition Facts : Calories 173 calories, Fat 3 grams fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium
LIME MAYO
Great dressing for pulled pork wraps!
Provided by Jake176
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 5
Number Of Ingredients 5
Steps:
- Stir mayonnaise, red onion, lime juice, garlic, and lime zest together in a bowl. Cover bowl with plastic wrap and refrigerate until cold, about 30 minutes.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 3.9 g, Cholesterol 8.4 mg, Fat 8 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 162.3 mg, Sugar 1.8 g
PRAWN AND LIME MAYONNAISE OPEN SANDWICH
Make and share this Prawn and Lime Mayonnaise Open Sandwich recipe from Food.com.
Provided by Lani D
Categories Lunch/Snacks
Time 15m
Yield 2 slices
Number Of Ingredients 6
Steps:
- At home: Make lim mayo by combining mayo, dill and lime.
- At Lunchtime: toast ciabatta; divide rocket, prawns and mayo between slices.
Nutrition Facts : Calories 17.4, Fat 0.2, Cholesterol 25.2, Sodium 114.8, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 2.9
LOBSTER SANDWICH WITH LIME MAYONNAISE
Steps:
- In a small bowl, add the mayonnaise, chopped chives, lime juice, and season well with the sea salt and black pepper. Stir the ingredients until combined.
- Spread some of the prepared mayonnaise onto each bottom bread slice. Then, top the bread with alternating pieces of the lobster, cucumber, and cilantro. Finish with the remaining bread slices, and serve.
CURRY MAYONNAISE
This is great for French fries, a base for chicken or shrimp salad, or to just dip vegetables or chips. We use it as a dip for shrimp cocktail instead of cocktail sauce. Let chill for 15 minutes before serving.
Provided by KelBel
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Stir together until all ingredients are incorporated.
- Chill 15 minutes.
Nutrition Facts : Calories 116.9, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 209.1, Carbohydrate 7.3, Fiber 0.2, Sugar 1.9, Protein 0.4
MAKE-AHEAD HAM AND CAPRESE PICNIC SANDWICH
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Add the olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a mixing bowl and whisk to combine. Then add the tomato and coat in the dressing. Set aside.
- Slice the loaf of bread in half through the center and open it like a book, cut side up. Remove some of the crumb from the bread and use for something else.
- Spoon 3 tablespoons of the tomato dressing over the bottom half of bread. Place the ham on top of the bottom half of bread in an even layer. Top the ham with the mozzarella and season with a pinch of salt and pepper. Layer the tomatoes on top of the mozzarella. Top the tomatoes with the basil. Drizzle the remaining tomato dressing on the top half of the bread. Place the top on and wrap the sandwich tightly with plastic wrap.
- Refrigerate the sandwich for 3 to 4 hours. Unwrap and cut into 6 pieces when ready to serve.
CILANTRO-LIME MAYONNAISE
Categories Condiment/Spread Food Processor Herb Quick & Easy Mayonnaise Lime Spring Cilantro Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Blend first 5 ingredients in processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Transfer to small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
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