Prawn, cucumber and mayo baguette

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Prawn, cucumber and mayo baguette

A healthy upgrade on a lunchtime classic

15 minutes (if using a part-baked baguette)

Serves 1

WCRF recipe author logo

Recipe by: World Cancer Research Fund | Cancer and nutrition experts

Great British Sarnie SwapSeafood is a healthy alternative to processed meat – pair it with a wholemeal baguette and you have a super-healthy lunchtime treat.

> Take part in the Great British Sarnie Swap

WCRF recipe author logo

Recipe by: World Cancer Research Fund | Cancer and nutrition experts

Great British Sarnie SwapSeafood is a healthy alternative to processed meat – pair it with a wholemeal baguette and you have a super-healthy lunchtime treat.

> Take part in the Great British Sarnie Swap

Ingredients

  • ½ x brown baguette, fresh or part-baked
  • 10g reduced-fat spread
  • 1–2 leaves iceberg lettuce, shredded
  • 2.5cm cucumber, thinly sliced
  • 75g cooked and peeled king prawns (or smaller shrimp-style prawns)
  • 1 level-tablespoon reduced-fat mayonnaise
  • Freshly ground black pepper (optional)

5 A DAY: 0.5

Method

  1. If using part-baked baguette, cook as per instructions. Allow to cool before using.
  2. Cut the baguette in half lengthways. / Cut the baguette in half before slicing lengthways to form two sandwiches.
  3. Cover one side of the baguette with a thin layer of spread. Top with the lettuce and cucumber.
  4. Mix the prawns with the mayonnaise. Spoon evenly into the baguette.
  5. Season with black pepper. Enjoy!

Time/money savers

If using frozen prawns, they can be defrosted quickly in cold water.

Twist it

– Make your own homemade cocktail sauce

– For a flavour boost, add garlic powder to the mayonnaise. Spices like paprika, or fresh lemon or lime juice also work well.

– Instead of mayo, why not try tzatziki

Free fish cookbook

From red mullet and salmon, to a fish curry and a tasty tuna bake

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