Grilled Shrimp Sandwiches with Pesto

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This sandwich features the robust flavors of pesto and Havarti cheese with mildly seasoned shrimp and peppery arugula.

Nutritional info
per serving

Calories 646
Fat 45g
Saturated fat 11g
Carbohydrates 27g
Sodium 1,168mg
Fiber 3g
Protein 35g
Cholesterol 209mg

Grilled Shrimp Sandwiches with Pesto

5 sandwiches
Servings
Prep time: Cook time: Total time:

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 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

Directions

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.

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.

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