The trouble with making sandwiches with shrimp is that the little guys have a tendency to slip and slide around a bit. I’ve played around with a lot of different shrimp panini concepts and I finally figured out the key to making them work: a wide berth of bread.
Give shrimp a little wiggle room—either on a dense sliced bread or a wider ciabatta—and they play nicely with your other ingredients. Which is a very good thing, because these Greek Shrimp Panini with Pesto, Feta and Sun-Dried Tomatoes deserve to be grilled as often as possible.
Greek Shrimp Panini with Pesto, Feta, and Sun-Dried Tomatoes
Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes
Yield: 4 panini
- 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
- Heat the panini press to medium-high heat.
- In a medium-size bowl, toss the shrimp in the oil to coat it. Season the shrimp lightly with salt and pepper.
- 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.
- Reheat the panini press to medium-high heat.
- 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.
- Grill two panini at a time, with the lid closed, until the cheese is softened and the ciabatta is toasted, 3 to 4 minutes.