(makes 16 lunch-size sandwiches)

These sandwiches are best freshly made, but at a pinch can be made a day ahead and refrigerated. Use pre-cut sandwich bread or, better still, using an electric knife, thinly slice a loaf of more robust bread. If refrigerating remove from fridge 30 minutes before serving.


3 tbsp finely chopped parsley
3 tbsp finely chopped chervil
3 tbsp finely chopped dill
32 prawns (peel and remove head, tail and intestinal tract)
15ml (1 tbsp) olive oil

16 slices bread butter for buttering bread (softened)
Lime Mayonnaise
8-10 lettuce leaves (a soft-leafed variety)
Maldon sea salt and freshly ground black pepper


  • Preheat oven to 220ºC.
  • Combine parsley, chervil and dill, sprinkle over prawns and toss to coat.
  • Lightly brush a low-sided baking tray with olive oil and scatter prawns on tray (so they are not touching), then turn prawns over on the tray. Place tray in oven and cook for three to five minutes, or till prawns change colour. Remove prawns from tray and chill.
  • On a clean board or bench lay out bread and spread one side of each slice with butter then Lime Mayonnaise. Cover half the slices with lettuce.
  • Place 2 whole prawns side-by-side at one end of bread and place another 2 at the opposite end. Season with salt and pepper. Cover with a 2nd slice of bread, pushing the top slice up to form a mound over the prawns.
  • Using an electric knife or a bread knife, cut crusts off and cut sandwich in half, keeping the two prawns close together in one sandwich.
  • Store in an airtight container with waxed paper on the base and in between layers.