Sandwiches made with asiago cheese-topped slices of grilled sourdough bread filled with sautéed jumbo prawns and sweet onion, tomato, lettuce and a dollop of garlic mayonnaise.

Grilled Prawn Sandwiches with Asiago Cheese

6 jumbo prawns, shelled and deveined
Olive oil
4 thin slices Walla Walla onion or other sweet onion
4 thin slices sourdough bread, sliced on the diagonal
Butter
2 ounces Wisconsin Asiago cheese, thinly sliced
2 romaine lettuce leaves
4 thin slices ripe tomato

 

Garlic Mayonnaise:
3 tablespoons mayonnaise
1 clove garlic, minced
1 1/2 teaspoons lemon juice
Hot pepper sauce, to taste

1. In medium skillet sauté prawns in small amount of oil just until opaque, turning once; remove from heat and set aside. In same skillet sauté onions in small amount of oil until limp and lightly browned; set aside.
2. Spread one side of the bread slices with butter. Place buttered sides down on griddle or in sauté pan. Top with cheese. Cook over medium-low heat until bottom of bread is toasted and cheese is melted.
3. Meanwhile, halve prawns lengthwise.
4. Assemble sandwiches by layering onions, prawns, lettuce and tomato slices on two of the cheese-topped bread slices. Dollop with Garlic Mayonnaise and cover with remaining bread, cheese sides down. Halve and serve.
5. For Garlic Mayonnaise: Mix together all ingredients.

Makes 2 servings.

Note: French or Italian bread can be substituted for sourdough bread.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.