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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.
Course Lunch, Side Dish
Servings 4 serves



  • 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


  • 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


  • 2 tsp 1.6mm cut dried lemon myrtle
  • 2 tbsp flake sea salt
  • 1 lemon cut into wedges to serve


  • 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.
Keyword Australian summer, chicken mayo, lemon myrtle, prawns, sandwich