Grilled Shrimp Sandwich

  • Cook Time
  • Prep Time
  • 6Servings


  • 4 tablespoons butter, plus more for grilling
  • 1 large onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 1 package (8 oz.) cream cheese
  • 1 cup grated pecorino-romano cheese
  • 2 tablespoons paprika
  • 2 tablespoons dijon mustard
  • 2 cans (8.5 oz. each) artichoke hearts, finely chopped and squeezed dry
  • 10 ounces cooked shrimp, finely chopped
  • Salt and pepper
  • 12 thick slices challah bread


Preheat the oven to 375 degrees . In a large saucepan, melt 4 tbsp. butter over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 7 minutes; remove from the heat. Stir in the cream cheese, 1/2 cup pecorino-romano, the paprika and mustard. Stir in the artichoke hearts and shrimp; season with salt and pepper.

Transfer the mixture to a 9-by-13-inch baking dish and top with the remaining 1/2 cup pecorino-romano. Bake until warmed through, about 20 minutes.

Butter the outsides of the bread slices and place a scoop of dip between 2 slices; grill until golden-brown on both sides.