Greek Shrimp Panini with Pesto, Feta, and Sun-Dried Tomatoes

Greek Shrimp Panini with Pesto, Feta, and Sun-Dried Tomatoes

Recipe by Kathy Strahs, PaniniHappy.com

Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes

Yield: 4 panini

INGREDIENTS:

• 8 ounces raw medium-size shrimp, peeled and deveined
• 2 teaspoons vegetable oil
• Coarse salt and freshly ground black pepper
• 1 ciabatta loaf, cut into 4 portions, or 4 ciabatta rolls
• 4 tablespoons pesto, purchased or homemade
• 4 ounces crumbled feta cheese
• 8 oil-packed sun-dried tomatoes, thinly sliced
• 4 fresh basil leaves, roughly torn

DIRECTIONS:

1. Heat the panini press to medium-high heat.
2. In a medium-size bowl, toss the shrimp in the oil to coat it. Season the shrimp lightly with salt and pepper.
3. Arrange the shrimp in a single layer on the grill (work in batches if necessary) and close the lid. Grill the shrimp until they’re cooked through and opaque, about 2 minutes. Unplug the grill and, while it’s still hot, carefully scrape off any cooked-on shrimp with a grill scraper. Once the grill is cool, clean the grates.
4. Reheat the panini press to medium-high heat.
5. For each sandwich: Split a ciabatta portion to create top and bottom halves. Spread a thin layer of pesto inside each ciabatta half. On the bottom half layer shrimp, feta, sun-dried tomatoes, and basil. Close the sandwich with the top ciabatta half.
6. Grill two panini at a time, with the lid closed, until the cheese is softened and the ciabatta is toasted, 3 to 4 minutes.