Ingredients:
01 1 tablespoon olive oil
02 2 tablespoons unsalted butter, divided
03 1 large clove garlic, minced
04 1 tablespoon lemon zest
05 6 ounces cocktail shrimp, peeled, deveined, cooked (about 1.25 cups)
06 1 tablespoon lemon juice
07 0.75 cup grated Gruyere cheese
08 0.75 cup grated non-fat mozzarella cheese
09 0.25 teaspoon ground black pepper
10 4 slices sourdough bread
11 2 tablespoons grated non-fat Parmesan cheese
Steps: Step 01
Melt two tablespoons of butter and olive oil in a small skillet over medium heat. Add minced garlic and cook until aromatic, about one minute. Stir in lemon zest and cook for an additional minute.
Step 02
Add shrimp and heat through. Transfer shrimp mixture to a bowl, drizzle with lemon juice, and allow to cool.
Step 03
Grate Gruyere and mozzarella cheeses. Stir them into the cooled shrimp mixture along with ground black pepper.
Step 04
Spread softened butter on the outside of each slice of bread. Sprinkle with Parmesan cheese and lightly press down to ensure it sticks. Flip two slices, butter side down, and top with half of the shrimp and cheese mixture. Cover with a second slice, butter side up.
Step 05
Set air fryer to 400°F on ROAST or GRILL setting for 5 minutes. Place sandwiches in the basket and cook for 3 minutes. Flip sandwiches and cook for 2 additional minutes, or until golden and crispy. Add 1–2 extra minutes if desired.
Step 06
Heat a non-stick skillet over medium. Cook sandwiches until the bottom is crispy and golden. Flip and cook until the second side is golden.
Step 07
Remove from air fryer or skillet. Serve immediately.