Ingredients
Scale
- For the Sandwiches
- 4slices sourdough bread
- ½ cupshredded mozzarella cheese
- 2 tablespoonspanko breadcrumbs, lightly toasted
- 1 teaspoonbutter, softened (for toasting)
- For the Filling
- 1 cupcooked shrimp, finely chopped
- 2 tablespoonsdiced jalapeños (remove seeds for less heat)
- 3 tablespoonscream cheese, softened
- 2 tablespoonsmayonnaise
- 1 tablespoongochujang (Korean chili paste)
- 1 tablespoonchili crisp
- 1 tablespoonsweet chili sauce
- 2 tablespoonschopped scallions
- Optional Garnish
- Drizzle of hot honey (for a sweet-heat finish)
- Fresh cilantro or extra scallions for serving
Instructions
- 1. Prepare the Shrimp Filling
- Finely chop the cooked shrimp and place it in a mixing bowl. Add the jalapeños, cream cheese, mayonnaise, gochujang, chili crisp, sweet chili sauce, and scallions.
- Stir well until everything is fully combined and the mixture is creamy and thick.
- 2. Assemble the Sandwiches
- Lay out the sourdough slices. Spread the shrimp mixture evenly over two of the slices.
- Sprinkle with shredded mozzarella and a layer of toasted panko breadcrumbs for a crunchy bite.
- Top each with the remaining slices of sourdough and lightly butter the outer sides.
- 3. Grill to Perfection
- Heat a skillet or griddle over medium heat. Place the sandwiches buttered-side down and cook for 2–3 minutes per side, pressing lightly with a spatula until the bread is golden brown and the cheese has melted.
- 4. Serve and Garnish
- Transfer the sandwiches to a plate and drizzle with a little hot honey if desired. Garnish with fresh cilantro or extra scallions and serve immediately.