Prawn rolls with lemon aioli

To make aioli, whisk together mayonnaise, garlic and lemon juice. Check seasoning.

Cut the ciabatta in half lengthwise, hollow out slightly. Spread bottom piece with half of aioli.

To make filling, combine prawns, celery and lemon juice in a bowl. Season with salt and pepper, and mix well.

Evenly cover bottom half of ciabatta with prawn mixture. Sprinkle with chives. Cover with top half of ciabatta. Just before serving, cut into four pieces. Serve with the jar of remaining lemon aioli.

You can make these recipes a day ahead, and keep them refrigerated until ready to pack. Use a well-insulated cooler and serve sandwiches at room temperature.