Prawn Marie Rose Baguette
Why this recipe works
- Fast no-cook lunch: Using cooked, peeled prawns keeps the work to mixing the sauce and assembling the baguette.
- Tangy, creamy balance: Lemon juice and Worcestershire sauce sharpen the mayonnaise and ketchup, keeping the Marie Rose sauce from feeling too rich.
- Fresh crunch: Crisp baguette, iceberg lettuce and cucumber contrast with the soft prawns and creamy sauce.
Get the most out of this recipe
Ingredient notes
- Use cooked prawns: Choose cooked, peeled prawns and make sure they are well drained before mixing so the sauce stays thick and coats evenly.
- Adjust the sharpness: Add lemon juice gradually and taste as you go; the sauce should be bright enough to lift the mayonnaise without becoming sour.
- Keep the salad dry: Pat the lettuce and cucumber dry before filling the baguette to help preserve the bread’s crispness.
Make-ahead tips
- Keep components separate: The prawn filling can be refrigerated separately for up to 1 day, but the baguette and salad should be assembled just before serving.
- Assemble at the last moment: Fill the bread shortly before eating so the sauce does not soften the crust and crumb.
Texture tips
- Protect the baguette: Layer the lettuce into the bread first to create a light barrier between the sauce and the baguette.
- For a firmer bite: Romaine can be used instead of iceberg if you prefer a sturdier crunch.
Equipment you'll need
Ingredients
Instructions
- In a bowl, whisk together the mayonnaise and ketchup. Finely grate a little lemon zest into the bowl, then squeeze in 1 to 2 tablespoons of lemon juice and whisk in the Worcestershire sauce. Taste and add a little more lemon juice if you want it sharper.
- Add the prawns to the bowl and fold until evenly coated in the Marie Rose sauce. Set aside while you prep the baguette and salad.
- Slice the baguette lengthways, without cutting all the way through, to create a hinge. Slice the cucumber thinly. Pile the shredded iceberg lettuce into the baguette, then layer over the cucumber.
- Spoon the dressed prawns into the baguette, spreading them evenly from end to end. Close, press gently, and cut into portions if you like. Serve straight away while the baguette is crisp.
Recipe notes
Tips
- If your prawns are chilled, let them sit at room temperature for 5 minutes before mixing so the sauce coats them more evenly.
- For the best crunch, keep the lettuce and cucumber as dry as possible before filling the baguette.
Substitutions
- Replace the baguette with brioche bread for a softer, richer sandwich.
- Replace the shredded iceberg lettuce with romaine lettuce for a slightly firmer crunch.
- Replace the lemon with lime for a brighter, more aromatic citrus note.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, refrigerate the prawn filling separately in an airtight container for up to 1 day; assemble with the baguette, shredded iceberg lettuce, and cucumber just before serving to keep everything crisp.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Crustaceans Eggs Gluten Wheat
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