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French Open grilled prawn mornay sandwiches

Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins

Your taste buds will fall in love with this recipe. Don't say we didn't warn you.... This recipe is part of our "Around-the-world prawn sandwich" series.

French Open grilled prawn mornay sandwiches

 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
Quick Cucumber Pickle:

Place vinegar, sugar and salt in a bowl and stir until sugar dissolves, pour over cucumber ribbons and stir through dill.

Béchamel Sauce:

Melt butter in a saucepan over medium heat, add flour and stir for 1 minute.


Slowly add milk, whisking until smooth. Cook, stirring until thickened.


Add dijon and gruyere and stir until melted. Season to taste.


Heat oven grill to high.


Spread each slice of sourdough with béchamel and place under grill until golden and bubbly.


Top with prawns, pickled cucumber and dill and serve.

Makes 4 sandwiches.