Mozzarella X Prawn Toastie Recipe

Chop prawns

If prawns are whole, peel, devein and pat dry. Roughly chop cooked prawns into bite-sized pieces (about 250 g yielding a generous filling for 4 sandwiches).

Combine filling ingredients

In a medium bowl, combine chopped prawns, torn or sliced fresh mozzarella (200 g), thinly sliced spring onions (2), chopped coriander (2 tbsp), lime juice (from 1/2 lime, optional), salt (1/2 tsp) and black pepper (1/4 tsp). Gently fold together so the mozzarella distributes without fully melting. Taste and adjust seasoning.

In a small bowl, whisk together chilli jam (4 tbsp), soy sauce (1 tsp), rice vinegar (1 tsp) and sesame oil (1/2 tsp) until smooth. This will be slightly runny — it acts as both a spread and dipping sauce. Keep nearby.

Butter one side of each bread slice lightly (about 1/2 tbsp per slice) or brush with olive oil. Place 4 slices, buttered-side down, on a clean work surface.

Divide the prawn-mozzarella filling evenly among the 4 slices on the unbuttered side, leaving a 1 cm (1/2 inch) border to avoid spillover when toasting. Spoon about 1 tbsp of the chilli jam dressing over each filling portion (adjust to taste). If you like extra heat, sprinkle a pinch (up to 1/2 tsp total) of chilli flakes over the filling.

Top each with the remaining bread slices, buttered-side up, pressing gently to seal.

Heat a griddle pan or non-stick skillet over medium heat. Place sandwiches in the pan (2 at a time if needed). Cook for 3–4 minutes per side, pressing lightly with a spatula or a weighted press, until bread is golden brown and mozzarella is melted. If using a sandwich press or grill, cook according to the appliance instructions until crisp and cheese is melted (about 4–5 minutes).

Transfer toasties to a cutting board and let rest 1 minute. Slice each sandwich diagonally in half. Serve immediately with extra chilli jam dressing on the side and lemon wedges if using. Garnish with remaining chopped coriander or extra spring onion if desired.