Grilled Shrimp Sandwiches with Pesto
Prep time
Cook time
Total time
This sandwich features the robust flavors of pesto and Havarti cheese with mildly seasoned shrimp and peppery arugula.
Servings: 5 sandwiches
  • 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 cloves garlic
  • [1/4] cup lemon juice
  • [1/3] cup toasted pine nuts
  • [1/3] cup grated Parmesan cheese
  • 3 cups fresh arugula
  • 3 TB. balsamic vinegar
  • 5 slices Havarti cheese
  • 5 panini rolls, split
  1. Preheat a grill to medium heat.
  2. 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.
  3. 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.
  4. In a small bowl, toss arugula with remaining 2 tablespoons extra-virgin olive oil, balsamic vinegar, and remaining [1/2] teaspoon black pepper.
  5. 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.
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.
Nutrition Information
Serving size: 1 sandwich Calories: 646 Fat: 45g Saturated fat: 11g Carbohydrates: 27g Sodium: 1,168mg Fiber: 3g Protein: 35g Cholesterol: 209mg
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