Description
If you love a crispy, cheesy, and flavor-packed sandwich, this Shrimp and Spinach Sourdough Melt is a must-try! Juicy shrimp, sautéed spinach, and gooey melted cheese come together on crispy sourdough bread for a next-level grilled melt that’s perfect for lunch or dinner.
Don’t miss out! Subscribe to our newsletter and get this delicious recipe sent straight to you.
Ingredients
For the Filling:
- Shrimp (½ lb, peeled and deveined)
- Olive Oil (1 tbsp)
- Garlic (2 cloves, minced)
- Baby Spinach (1 cup)
- Salt & Pepper (to taste)
- Red Pepper Flakes (¼ tsp, optional for heat)
- Lemon Juice (1 tbsp, for brightness)
For the Melt:
- Sourdough Bread (4 slices)
- Butter (2 tbsp, softened)
- Mayonnaise (1 tbsp, optional for extra crispiness)
- Mozzarella or Provolone Cheese (4 slices)
- Parmesan Cheese (2 tbsp, grated)
Instructions
Step 1: Cook the Shrimp & Spinach
- Heat olive oil in a skillet over medium heat.
- Add shrimp, garlic, salt, pepper, and red pepper flakes. Sauté for 2–3 minutes per side until shrimp are pink and cooked through.
- Stir in baby spinach and cook for another minute until wilted. Squeeze in lemon juice and set aside.
Step 2: Assemble the Sandwich
- Spread butter (or a mix of butter and mayo) on one side of each sourdough slice.
- Place two slices, buttered side down, in a skillet over medium heat.
- Layer with cheese, the shrimp-spinach mixture, and Parmesan. Top with another cheese slice and the remaining bread slice, buttered side up.
Step 3: Cook the Melt
- Cook for 3–4 minutes per side until golden brown and crispy, pressing gently with a spatula.
- Flip and cook the other side until the cheese is fully melted.
Step 4: Serve & Enjoy!
- Slice in half and serve warm with a side of soup or a fresh salad.
Notes
- Use Fresh Bread – Thick-cut sourdough works best for structure and crunch.
- Butter & Mayo Combo – This creates the crispiest, most golden crust.
- Don’t Overcook the Shrimp – They cook quickly and should stay juicy!