Prawn and Rolled Pancetta Tramezzini

Starting the year and nobody feels like cooking anything too complicated… so try this easy recipe that disappears the moment you put it on the table. Soft, fresh, citrusy and perfectly crispy thanks to the pancetta.

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🛒 INGREDIENTS (Makes 8 tramezzini):

For the filling:

• 12 large prawns, peeled and deveined

• 1 red chilli, finely chopped

• Zest and juice of 1 lemon

• 2 tbsp extra virgin olive oil

• Salt and pepper to taste

• 8 slices @dorsognasmallgoods Rolled Pancetta

• 8 slices soft white bread, crusts removed

• 1 tbsp chopped parsley for garnish

For the herb mayo:

• 6 tbsp mayonnaise

• 1 small garlic clove, finely minced

• 1 tbsp lemon juice

• Zest of 1 lemon

• 1 tbsp capers, rinsed and chopped

• 2 tsp chopped chives

• Salt and pepper to taste

👩‍🍳 STEP BY STEP:

1. Crisp the pancetta by frying the slices in a bit of olive oil for 2 to 3 minutes each side until golden and crunchy, then set aside.

2. Cook the prawns in the same pan with the pancetta fat for 2 to 3 minutes each side until pink and opaque, then add chilli, a squeeze of lemon and seasoning before cooling slightly.

3. Make the herb mayo by mixing the mayonnaise, garlic, lemon juice, zest, capers, chives and seasoning until smooth.

4. Assemble the tramezzini by flattening the crustless bread, spreading herb mayo on both sides, adding a few prawns and two slices of crispy pancetta, topping with another slice, pressing to seal and cutting each sandwich diagonally.