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.
- 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