Sweet Solanato® Tomato, Prawn, and Avocado Sliders

Prep Time
Cook Time


  • 400g Sweet Solanato® Tomatoes
  • 18 small brioche or dinner rolls
  • 1 kg cooked prawns, peeled, deveined, halved lengthways
  • 2 firm ripe avocadoes, diced
  • 1 lime, juiced
  • 3/4 cup whole egg mayonnaise
  • 2 tbs sriracha (thai chilli sauce)
  • to serve Watercress sprigs


  1. Cut the brioche rolls in half. Remove a little of the soft bread from the base and tops to form a cavity. Set 18 tomatoes aside. Cut the rest crossways each into four rounds. Place into a large bowl. Add the prawns, avocado, lime juice and season.
  2. Combine the mayonnaise and sriracha, spoon half a cup over the tomato mixture and stir gently to coat.
  3. Preheat oven 160°C fan forced. Warm the roll bases and tops for 5 minutes. Spoon the tomato and prawn mixture into the base of the warm rolls. Top with watercress and brioche lid. Press a skewer into each reserved tomato and insert into the sliders to secure. Serve with remaining mayonnaise.

Did you know: Sweet Solanato® tomatoes are firm, sweet, have less seeds and thinner skin than other small tomatoes, making them perfect for slicing into rounds.