Lemon Myrtle Mayo Sandwich with Prawns - Tom Walton

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
 
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

1. For the mayonnaise, mix all the ingredients together and lightly season to taste.

2. Slice the chicken breast, place into a bowl, add the parsley, half the mayonnaise and
3. adjust the seasoning to taste.
4. 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.
5. Place the remaining mayonnaise into a small bowl to serve with the prawns and lemon wedges.
6. Combine the lemon myrtle and salt and sprinkle a pinch over the sandwiches and prawns.