Grilled Shrimp and Veggie Sandwich

Grilled Shrimp and Veggie Sandwich
Chef Brainy
What Started it all:

This delightful sandwich combines succulent shrimp with a medley of grilled vegetables and melted cheese, all nestled between slices of toasted bread. Perfect for a light yet satisfying meal for four.


  • 8 slices of bread
  • 8 slices of cheese
  • 2 tomatoes, sliced
  • 1 eggplant, sliced
  • 2 ears of corn, kernels removed
  • 16 medium shrimp, peeled and deveined
  • Olive oil (for grilling)
  • Salt and pepper to taste


  1. Preheat your grill or grill pan to medium-high heat.
  2. Brush the sliced eggplant and shrimp with olive oil, and season with salt and pepper.
  3. Grill the eggplant slices for 3-4 minutes on each side until tender and grill marks appear.
  4. Grill the shrimp for 2-3 minutes on each side until pink and opaque.
  5. While the eggplant and shrimp are grilling, sauté the corn kernels in a skillet with a bit of olive oil over medium heat until slightly charred, about 5 minutes.
  6. Lay out the slices of bread and place a slice of cheese on each one.
  7. On four of the slices, layer the grilled eggplant, tomato slices, grilled shrimp, and sautéed corn kernels.
  8. Top with the remaining slices of bread, cheese side down.
  9. Lightly brush the outside of each sandwich with olive oil.
  10. Place the sandwiches on the grill or in a skillet over medium heat.
  11. Grill each sandwich for about 3-4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and the cheese is melted.
  12. Remove the sandwiches from the grill and let them rest for a minute before slicing them in half.
  13. Serve immediately and enjoy!

This Grilled Shrimp and Veggie Sandwich is a harmonious blend of flavors and textures that will leave you and your guests satisfied. The combination of melted cheese, fresh vegetables, and juicy shrimp makes for a perfect meal any time of the day. Bon appétit!

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