Loaded open sandwiches

Keep the kids happy over the summer holidays with a patisserie-style afternoon tea complete with these easy open sandwiches featuring a variety of toppings

Prep:20 mins
No cook

Easy

Nutrition per serving

kcal 120
fat 9g
saturates 2g
carbs 6g
sugars 1g
fibre 1g
protein 3g
salt 0.4g

Ingredients

12 small slices rye bread or 6 slices thin, firm bread
softened butter, for spreading
6 tbsp mayonnaise
2 tsp cucumber relish or piccalilli
2 slices ham, shredded
2 tbsp cream cheese
¼ cucumber, halved, peeled and thinly sliced
2 boiled eggs, halved and sliced
100g frozen north Atlantic prawns, defrosted
sliced radishes, dill sprigs and cress, to garnish

Method

Trim the crusts from the bread if you like and cut each slice into smaller pieces. Spread each slice with butter and lay out on a board.
Mix 2 tbsp mayonnaise with the cucumber relish and spread over a quarter of the buttered bread slices. Arrange the ham and the radishes over the top. Spread the cream cheese over another quarter and arrange the cucumber and dill on top. Mash the egg with 2 tbsp mayonnaise and spread over another quarter, then top with the cress. Mix the prawns with the remaining mayonnaise and spoon over the remaining bread slices, then grind over a little black pepper. Add a garnish of dill, if you like.