Prawn, cucumber and mayo baguette
A healthy upgrade on a lunchtime classic
- 15 minutes (if using a part-baked baguette)
- Serves 1
- 0.5 of 5 a day
Recipe by: World Cancer Research Fund
| Cancer and nutrition experts
Seafood is a healthy alternative to processed meat – pair it with a wholemeal baguette and you have a super-healthy lunchtime treat.
Ingredients
- ½ x brown baguette, fresh or part-baked
- 10g reduced-fat spread
- 1–2 leaves iceberg lettuce, shredded
- 2.5cm cucumber, thinly sliced
- 75g cooked and peeled king prawns (or smaller shrimp-style prawns)
- 1 level-tablespoon reduced-fat mayonnaise
- Freshly ground black pepper (optional)
Method
- If using part-baked baguette, cook as per instructions. Allow to cool before using.
- Cut the baguette in half lengthways. / Cut the baguette in half before slicing lengthways to form two sandwiches.
- Cover one side of the baguette with a thin layer of spread. Top with the lettuce and cucumber.
- Mix the prawns with the mayonnaise. Spoon evenly into the baguette.
- Season with black pepper. Enjoy!
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