Loaded open sandwiches

Keep the kids happy over the summer holidays with a patisserie-style afternoon tea complete with these easy open sandwiches featuring a variety of toppings

  • Prep:20 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 120
  • fat 9g
  • saturates 2g
  • carbs 6g
  • sugars 1g
  • fibre 1g
  • protein 3g
  • salt 0.4g


  • 12 small slices rye bread or 6 slices thin, firm bread
  • softened butter, for spreading
  • 6 tbsp mayonnaise
  • 2 tsp cucumber relish or piccalilli
  • 2 slices ham, shredded
  • 2 tbsp cream cheese
  • ¼ cucumber, halved, peeled and thinly sliced
  • 2 boiled eggs, halved and sliced
  • 100g frozen north Atlantic prawns, defrosted
  • sliced radishes, dill sprigs and cress, to garnish


  1. Trim the crusts from the bread if you like and cut each slice into smaller pieces. Spread each slice with butter and lay out on a board. 

  2. Mix 2 tbsp mayonnaise with the cucumber relish and spread over a quarter of the buttered bread slices. Arrange the ham and the radishes over the top. Spread the cream cheese over another quarter and arrange the cucumber and dill on top. Mash the egg with 2 tbsp mayonnaise and spread over another quarter, then top with the cress. Mix the prawns with the remaining mayonnaise and spoon over the remaining bread slices, then grind over a little black pepper. Add a garnish of dill, if you like.

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