Prawn Salad for Sandwiches
For a prawn sandwich that is creamy without turning the bread soggy, the secret is a dry, well-drained filling. This prawn salad for sandwiches folds cold-water prawns into a light dressing of mayonnaise and Greek yoghurt, with dill, chives and lemon for freshness. There is no cooking at all, and it makes enough for four small baguettes or rolls.
- Total
- 45 min
- Prep
- 15 min
- Serves
- 4
- Per serving
- 270kcal
Before you start: prawn salad for sandwiches
The prawns decide the quality of this filling. Cold-water prawns, usually sold cooked and peeled in the chilled aisle or frozen, are small, sweet and firm, and they need no cooking. Warm-water king prawns also work, but cut them into bite-sized pieces. Whichever you buy, check they are labelled as cooked and keep them in the fridge until you start.
The one job that matters is drying them. Prawns are often packed in brine or glaze, and any water left on them thins the dressing and soaks the bread. A sieve and a sheet or two of kitchen paper take only two minutes and make a real difference.
The dressing is mostly mayonnaise, lightened with Greek yoghurt so it is creamy but not heavy. Lemon juice and fresh dill give it a clean, fresh edge, and chives add a mild onion note. The nutrition figures cover the filling only, so add the bread on top.
How to make prawn salad for sandwiches
Tap a time to start a timer.
- Drain and dry the prawns Tip the prawns into a sieve and leave them to drain for a couple of minutes. Spread them on a double layer of kitchen paper and pat them dry. Cut any large prawns in half, so every piece fits neatly into a sandwich.
- Chop the herbs Finely chop the dill and chives. Keep a small pinch of each to scatter over the top at the end.
- Mix the dressing In a mixing bowl, stir together the mayonnaise, Greek yoghurt, lemon juice and pepper until smooth.
- Fold in the prawns Add the prawns and herbs and fold gently with a spoon until they are coated. Taste, and add a squeeze more lemon juice, or a pinch of salt only if it needs it, because the prawns are already salty.
- Chill Cover the bowl and chill in the fridge for , so the flavours blend and the filling firms up.
- Fill the bread Split the baguettes or rolls and add a few leaves, if using. Spoon in the prawn salad, scatter over the saved herbs and eat straight away.
Serving ideas and variations
A soft white roll or a crusty baguette is the classic choice, and thin brown bread with butter makes a more traditional tea sandwich. Add rocket, watercress or Little Gem lettuce for a bit of crunch. Finely diced celery or cucumber, squeezed dry, also adds texture.
For a Marie Rose twist, stir 1 tbsp of tomato ketchup and a few drops of Worcestershire sauce into the dressing. A pinch of cayenne pepper or smoked paprika gives some heat. The same mixture also works spooned into Little Gem leaves as a starter, in the style of a modern prawn cocktail.
If prawns are not your thing, chicken salad for sandwiches is made in a similar way, with a creamy dressing and herbs.
Common problems and fixes for Prawn Salad for Sandwiches
- The filling is watery and the bread goes soggy.
- The prawns were still damp. Drain them in a sieve and pat them dry with kitchen paper before mixing, as in the first step. Fill the bread only when you are ready to eat.
- The salad tastes bland.
- Chilling dulls the flavour slightly, so taste it again after the 30 minutes. Add a little more lemon juice or pepper before you reach for salt, since cold-water prawns are already salty from the brine.
- The prawns are tough and rubbery.
- They were overcooked before they were packed, or have been thawed and refrozen. Buy good cold-water prawns labelled cooked and peeled, defrost them only once, in the fridge, and never heat them.
Frequently asked questions about Prawn Salad for Sandwiches
Can I use frozen prawns?
Yes, but defrost them fully first, overnight in the fridge on a plate. Then drain them well and pat them dry, because frozen prawns release a lot of water.
How long does it keep, and can you freeze it?
It keeps for up to 2 days in a covered container in the fridge. Do not freeze it, because the mayonnaise splits and the prawns turn watery when thawed. For a packed lunch, keep the filling in an insulated bag with an ice pack.
What can I use instead of dill?
Flat-leaf parsley or tarragon. Use the same weight, and add the tarragon a little at a time, as it has a stronger flavour.
Can I make it without yoghurt?
Yes. Use 150g of mayonnaise in total, or swap the Greek yoghurt for the same amount of soured cream. The salad will be a bit richer.
How did you like the recipe?
4.8 / 5 · 71 ratings
