6 jumbo prawns, shelled and deveined
4 thin slices Walla Walla onion or other sweet onion
4 thin slices sourdough bread, sliced on the diagonal
2 ounces Wisconsin Asiago Cheese, thinly sliced
2 romaine lettuce leaves
4 thin slices ripe tomato
Garlic Mayonnaise (recipe follows)
3 tablespoons mayonnaise
1 clove garlic, minced
1 1/2 teaspoons lemon juice
Hot pepper sauce, to taste
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.
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. Meanwhile, halve prawns lengthwise.
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 with coleslaw.
Note: French or Italian bread can be substituted for sourdough bread.
Garlic Mayonnaise: Mix all ingredients.