Open-Faced Shrimp and Spinach Grilled Cheese Sandwich
Open-Faced Shrimp and Spinach Grilled Cheese Sandwich
- olive oil
- 1/2 slice of ciabatta (a slice cut in half for an open faced sandwich)
- a couple handfuls of baby spinach
- 3 cloves of garlic
- 1/2 roma tomato, roughly chopped
- about 5 shrimp, shelled and deveined
- as much Spring Hill Dairy sage cheddar (or any other cheese, like feta, parmesan, swiss) as you’d like
- coarse salt to spinkle ( I happened to have fume de sel grey salt that was chardonnay and oak smoked)
Preheat oven to 425.
Coat saute pan with olive oil, and heat pan on med high. Sauteed a pan full of spinach and then chop it on a cutting board.
In the same pan, add more olive oil if necessary, and saute the garlic and shrimp, turning shrimp with tongs when pink on cooked side and occasionally stirring garlic. When both sides are cooked, remove garlic and shrimp onto cutting board. Chop roughly.
Roughly chop tomato half.
Grate cheese.
Assemble: spread spinach on bread, top with tomatoes, spread shrimp and garlic on top, sprinkle with grated cheese, sprinkle with salt.
Bake for about 5 mins, until cheese is melted on top, sandwich is heated through, and crust is crispy on the bottom. Sprinkle with salt, and eat.
