Prawn Marie Rose Sandwich

History

The prawn Marie Rose sandwich is one of Britain's most beloved cold sandwiches, built on the Marie Rose sauce created by celebrity chef Fanny Cradock in the 1960s — a simple blend of mayonnaise and ketchup with a dash of Worcestershire sauce and lemon. Cold-water prawns, particularly from the North Atlantic, became widely available in Britain in the post-war decades and were quickly embraced as a sandwich filling. The combination of sweet, tender prawns in Marie Rose sauce on soft white bread became a staple of seaside cafés, supermarket meal deals and British buffet tables, beloved for its creamy, tangy simplicity.

Ingredients

• Soft white sandwich bread
• Cooked cold-water prawns
• Mayonnaise
• Tomato ketchup
• Worcestershire sauce
• Lemon juice
• Iceberg lettuce
• Salt and white pepper
• Butter

How to Make

1. 1Mix mayonnaise, ketchup, a dash of Worcestershire sauce and a squeeze of lemon juice to make the Marie Rose sauce.
2. 2Season with salt and white pepper.
3. 3Toss the prawns in the Marie Rose sauce until well coated.
4. 4Butter both slices of soft white bread.
5. 5Lay a few leaves of iceberg lettuce on one slice.
6. 6Pile the dressed prawns generously on top.
7. 7Press the second slice on top, cut in half and serve.