This sandwich features the robust flavors of pesto and Havarti cheese with mildly seasoned shrimp and peppery arugula.
Recipe type: Meaty Mediterranean Lunches
Serves: 5 sandwiches
Ingredients
1 lb. fresh medium shrimp (36 to 40), shells and veins removed
1 tsp.salt
1[1/2] tsp. ground black pepper
[1/3] cup plus 4 TB. extra-virgin olive oil
4 cups fresh basil leaves
3 large clovesgarlic
[1/4] cuplemon juice
[1/3] cup toasted pine nuts
[1/3] cup grated Parmesan cheese
3 cups fresh arugula
3 TB.balsamic vinegar
5 slicesHavarti cheese
5panini rolls, split
Instructions
Preheat a grill to medium heat.
In a medium bowl, toss shrimp with [1/2] teaspoon salt, [1/2] teaspoon black pepper, and 2 tablespoons extra-virgin olive oil. Thread shrimp onto skewers, and grill for 2 minutes per side. Set aside.
In a food processor fitted with a chopping blade, blend basil, remaining [1/2] teaspoon salt, [1/2] teaspoon black pepper, garlic, lemon juice, pine nuts, Parmesan cheese, and [1/3] cup extra-virgin olive oil for 2 minutes, intermittently scraping down the sides of the food processor bowl with a rubber spatula.
In a small bowl, toss arugula with remaining 2 tablespoons extra-virgin olive oil, balsamic vinegar, and remaining [1/2] teaspoon black pepper.
To assemble sandwiches, spread 1 tablespoon pesto on each side of rolls, add [1/5] of shrimp, 1 slice Havarti cheese, [1/5] of arugula, and other half of rolls. Serve immediately.
Notes
Tasty Tip Toasting your bread adds a lot of flavor to a sandwich. Try toasting your bread on the grill or in a toaster before assembling the sandwich.