lunch · everyday
Shrimp grilled cheese with cabbage crunch
A griddled sourdough sandwich of chopped shrimp and melted cheddar with a tangy lemon-dressed cabbage layer for crunch.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains milk, wheat and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Slice the cabbage finely and toss with the lemon juice. Grate the cheddar.
-
2
Heat the oil in a skillet and cook the shrimp until pearly and opaque, then chop into bite-size pieces.
-
3
Butter one side of each sourdough slice. On the dry sides, layer half the cheese, the shrimp, the drained cabbage and the remaining cheese, then close the sandwiches with the buttered sides facing out.
-
4
Toast in a clean skillet over medium-low heat for 3 to 4 minutes per side, until the bread is golden and the cheese has melted.
