500 g. cold-water prawns, cooked and peeled
10 sandwich bread
300 g. lettuce
150 ml. mayonnaise
Salt and pepper to season
Drain/defrost the cold-water prawns. Boil the egg.
Lightly toast the bread and slice it, spread mayonnaise on both halves and season with salt and pepper. Rinse the salat and let it drain.
Put a layer of salad at the bottom of the bread, followed by slices of egg and top with cold-water prawns before closing the sandwich.