A refined take on the classic prawn sandwich, this recipe brings a touch of Bar Miette’s signature effortless elegance to the table. Known for its European-inspired, produce-driven menu, the Brisbane favourite has a way of elevating simple ingredients – and that same approach shines here.

Succulent tiger prawns are layered with crisp iceberg lettuce, cooling cucumber, and golden shards of pancetta, all brought together by a smoky green chilli mayonnaise that adds depth and gentle heat. Finished with tangy pickled green tomatoes and soft, buttered white bread, it’s a dish that feels both nostalgic and modern.

Perfect for long lunches, relaxed entertaining, or an indulgent picnic spread, these sandwiches are as visually appealing as they are satisfying – best enjoyed with something chilled on the side.

Ingredients

Serves 4

• 12 large cooked and peeled tiger prawns, split in half lengthways
• 160g smoked green chilli mayonnaise (see recipe below or use your favourite store-bought mayonnaise mixed with green hot sauce)
• 1⁄4 head of iceberg lettuce, thinly shredded
• 150 g thinly sliced pancetta
• 30g pickled green tomatoes (see recipe below or buy from your local deli)
• 16 slices of cucumber
• 8 slices of Tip Top white bread, cut into large rounds with a cookie cutter
• 2 tablespoons cultured butter, room temperature

Smoked green chilli mayonnaise

• 1 egg yolk
• 50g Tuck Shop green chilli sauce 1 1⁄2 teaspoons Dijon mustard Pinch of salt
• 1 1⁄2 teaspoons chardonnay vinegar
• 1⁄2 teaspoon Worcestershire Sauce
• 1 teaspoon seaweed paste (this can be found at most Asian grocers) 250ml neutral oil, we suggest canola, vegetable or grapeseed

Pickled Green Tomatoes

• 4 green tomatoes
• 1⁄4 cup caster sugar
• 1⁄4 cup water
• 1 cup white wine vinegar

Method

1. Preheat your oven to 180C and line a baking tray with baking paper. Lay the sliced pancetta out over the paper, making sure the pieces don’t overlap.
2. Bake for approximately 10-15 minutes or until golden brown and crispy, then transfer the pancetta to a cooling rack.
3. Lightly butter one side of each slice of bread. Layer 3 pieces of prawn evenly across the bread, followed by the iceberg lettuce and cucumber rounds.
4. Spread a generous layer of smoked green chilli mayonnaise over the cucumber, then top with pancetta.
5. Repeat the layers with the remaining prawns, lettuce, cucumber, smoked green chilli mayonnaise and pancetta. Complete the sandwiches by placing the second slice of bread on top, buttered side facing inwards. You can secure the sandwich with a decorative skewer or toothpick if you like.

For the smoked green chilli mayonnaise

1. Combine all ingredients except the oil and seaweed paste into a blender and blend until combined and smooth. Slowly add the oil in a gentle, steady stream to emulsify until very thick.
2. Transfer the mayonnaise into a bowl and mix in the seaweed paste.Slice the tomatoes into 5mm rounds then set aside in a bowl large enough to accommodate the pickling liquid. Combine the vinegar, water and sugar in a saucepan and bring to the boil.

For the pickled green tomatoes

1. Pour the hot pickling liquid over the tomatoes, leave to cool at room temperature.
2. This will make more than you need however the remainder will keep well in an airtight container in the refrigerator.