Crayfish Panini with Herbed Mayonnaise Recipe

Ingredients

• 2¼ lb *1 kg) cooked crayfish tails
• 4 Italian-style crusty bread rolls
• 4 head oakleaf or other butter, lettuce, leaves separated
• 2 fresh peaches, pitted and sliced

• ½ cup mayonnaise
• 1 lime juice
• small handful fresh cilantro, chopped
• small handful of fresh mint leaves, chopped
• small handful of fresh chives, chopped
• 1 anchovy fillet in olive oil, drained and minced
• freshly ground black pepper

1. Remove all the meat from the crayfish tails, leaving it in large chunks, if possible. Divide into four equal portions and set aside.
2. To make the herbed mayonnaise, combine the mayonnaise, lime juice, herbs, and anchovy in a bowl. Season with pepper and stir to blend well.
3. Slice the rolls in half, but without cutting all the way through. Open them up and spread with the herbed mayonnaise. Arrange some of the lettuce leaves over the rolls, then put the crayfish on top. Arrange peach slices between the crayfish, then spoon a little more of the mayonnaise over the top. Close up the rolls and serve immediately.