Shrimp Grilled Gourmet Cheese (Print Version)
# Ingredients:
→ For the Shrimp
01 -
225 g shrimp, peeled and deveined, small to medium
02 -
1 clove garlic, finely minced
03 -
15 ml unsalted butter
04 -
5 ml olive oil
05 -
Pinch of salt
06 -
Pinch of freshly ground black pepper
07 -
Pinch of red pepper flakes
08 -
Optional: Fresh lemon juice or a splash of dry white wine
→ For the Sandwich
09 -
4 slices sourdough, brioche, or artisan white bread
10 -
30 ml mayonnaise or softened butter, for spreading
11 -
60 g shredded mozzarella cheese
12 -
60 g shredded sharp cheddar cheese
13 -
20 g grated Parmesan or Gruyère cheese
14 -
Optional: Fresh basil leaves
15 -
Optional: Drizzle of hot honey
# Instructions:
01 -
In a skillet over medium heat, melt butter with olive oil. Add minced garlic and cook for 30 seconds until fragrant. Add shrimp, season with salt, black pepper, and red pepper flakes. Sauté 1–2 minutes per side until pink and cooked through. Optional: Deglaze with a splash of lemon juice or white wine. Remove from heat, roughly chop the cooked shrimp, and set aside.
02 -
Spread mayonnaise or softened butter on the outer sides of each bread slice. On the unbuttered side, layer a mixture of mozzarella, cheddar, and Parmesan or Gruyère. Distribute the sautéed shrimp evenly over the cheese. Add fresh basil leaves if desired. Top with a second slice of bread, ensuring the buttered side faces outward.
03 -
Preheat a clean skillet or griddle over medium-low heat. Place assembled sandwiches on the pan and cook 3–5 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is thoroughly melted.
04 -
Slice sandwiches in half and serve immediately. Accompany with tomato soup, garlic aioli, pickles, or a fresh salad for a complete meal.
# Notes:
01 -
For extra melt, use cheeses like Fontina or Havarti. To add a spicy note, spread chipotle mayo inside or add sliced jalapeños before grilling. Elevate the sandwich with a drizzle of truffle oil just after grilling.