Ingredients
16 cooked Australian prawns, peeled
4 thick slices of sourdough bread
Béchamel Sauce
50 g butter
½ cup flour
1 ½ cups milk
1 tbsp dijon
1 cup gruyere cheese
Quick Cucumber Pickle
½ cup white vinegar
¼ sugar
1 tsp salt
1 Lebanese cucumber, cut into ribbons
1 tbsp dill frond
Directions
Quick Cucumber Pickle:
1
Place vinegar, sugar and salt in a bowl and stir until sugar dissolves, pour over cucumber ribbons and stir through dill.
Béchamel Sauce:
2
Melt butter in a saucepan over medium heat, add flour and stir for 1 minute.
3
Slowly add milk, whisking until smooth. Cook, stirring until thickened.
4
Add dijon and gruyere and stir until melted. Season to taste.
5
Heat oven grill to high.
6
Spread each slice of sourdough with béchamel and place under grill until golden and bubbly.
7
Top with prawns, pickled cucumber and dill and serve.
Makes 4 sandwiches.