Today’s recipe is by Tom Walton for Australian Native Products and features native lemon myrtle. Sometimes you just can’t beat a good old-fashioned sandwich! Yum!
Chicken & lemon myrtle mayo sandwiches & fresh prawns
Lemon myrtle is distinctively Australian. Its vibrant and unique flavour makes it perfect for elevating both sweet and savoury dishes, adding a refreshing, zesty fragrance, perfect summer.
Ingredients
Mayonnaise
- 1 cup whole-egg mayonnaise
- 2 tsp 1.6mm cut dried lemon myrtle
- 1 clove garlic crushed
- Juice of half a lemon
- Flake sea salt black pepper
Sandwich
- 2 cooked chicken breasts from a roast chicken
- ½ cup combined flat leaf parsley and dill roughly chopped
- 4 sliced sourdough
- 1 head cos lettuce leaves washed and trimmed
- 12 cooked tiger prawns peeled
Seasoning
- 2 tsp 1.6mm cut dried lemon myrtle
- 2 tbsp flake sea salt
- 1 lemon cut into wedges to serve
Instructions
- For the mayonnaise, mix all the ingredients together and lightly season to taste.
- Slice the chicken breast, place into a bowl, add the parsley, half the mayonnaise and adjust the seasoning to taste.
- Grill or toast the sourdough then spread a little mayonnaise on each slice. Top with some of the cos leaves and then spoon the chicken on top.
- Place the remaining mayonnaise into a small bowl to serve with the prawns and lemon wedges.
- Combine the lemon myrtle and salt and sprinkle a pinch over the sandwiches and prawns.
