Vietnamese Grilled Shrimp Panini with Herb Paste

Name: Vietnamese Grilled Shrimp Panini with Herb Paste
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1½ lb (680 g) large shrimp (26–30 count), peeled and deveined, patted completely dry; 3 stalks (90 g) fresh lemongrass stalks (white and light green parts only), trimmed, thinly sliced, then minced to a paste; 4 clove (20 g) garlic cloves, minced; 1½ tbsp (22 ml) fish sauce; 2 tbsp (30 ml) fresh lime juice; 1 tbsp (12 g) brown sugar; 2 tbsp (30 ml) vegetable oil; 1 cup (25 g) fresh cilantro, loosely packed, leaves picked from stems, roughly chopped; ½ cup (12 g) fresh mint leaves, loosely packed, roughly chopped; 2 scallion (30 g) scallions (green and white parts), thinly sliced; 3 tbsp (45 ml) mayonnaise; 6 oz (170 g) Monterey Jack cheese, sliced, thin slices; 4 roll (400 g) ciabatta rolls or panini bread, sliced in half horizontally; 2 tbsp (30 g) unsalted butter, softened, at room temperature; ½ cup (75 g) pickled daikon and carrot (quick-pickled or store-bought), drained and patted dry (optional); 1 chili (10 g) fresh red Thai chili, thinly sliced (seeds removed if less heat desired) (optional)

From the MyKitchenBank Kitchen

A vibrant pressed sandwich featuring grilled shrimp marinated in lemongrass and garlic, topped with a fresh cilantro-lime herb paste and melted Jack cheese. The bread is brushed with the flavorful marinade and grilled until crispy, creating a warm panini with bright Vietnamese flavors and satisfying texture contrast.

Prep: 20 min
Cook: 18 min
Wait: 15 min
Total: 53 min
Makes: 4 panini sandwiches

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Ingredients

4 servings

1½ lb (680 g) large shrimp (26–30 count), peeled and deveined, patted completely dry
3 stalks (90 g) fresh lemongrass stalks (white and light green parts only), trimmed, thinly sliced, then minced to a paste
4 clove (20 g) garlic cloves, minced
1½ tbsp (22 ml) fish sauce
2 tbsp (30 ml) fresh lime juice
1 tbsp (12 g) brown sugar
2 tbsp (30 ml) vegetable oil
1 cup (25 g) fresh cilantro, loosely packed, leaves picked from stems, roughly chopped
½ cup (12 g) fresh mint leaves, loosely packed, roughly chopped
2 scallion (30 g) scallions (green and white parts), thinly sliced
3 tbsp (45 ml) mayonnaise
6 oz (170 g) Monterey Jack cheese, sliced, thin slices
4 roll (400 g) ciabatta rolls or panini bread, sliced in half horizontally
2 tbsp (30 g) unsalted butter, softened, at room temperature
½ cup (75 g) pickled daikon and carrot (quick-pickled or store-bought), drained and patted dry (optional)
1 chili (10 g) fresh red Thai chili, thinly sliced (seeds removed if less heat desired) (optional)

Equipment (7)

Panini press or ridged grill pan
Small mixing bowl
Medium mixing bowl
Sharp knife
Measuring spoons and cups
Paper towels
Tongs

Steps

Before you start

Preheat your panini press or grill to medium-high heat
Pat shrimp completely dry with paper towels (moisture prevents good browning)
Have all ingredients prepped and assembled before you begin grilling

1
Marinate the shrimp
- In a small mixing bowl, combine 2 tbsp (30 ml) of the minced lemongrass, minced garlic, 1 tbsp (15 ml) fish sauce, 1 tbsp (15 ml) lime juice, brown sugar, and 1 tbsp (15 ml) vegetable oil.
- Stir until the sugar dissolves.
- Add the dried shrimp and toss gently to coat evenly.
- Set aside for 15 minutes while you prepare the other components.
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Tip: Don't marinate longer than 15–20 minutes or the acid will begin to cure and toughen the shrimp
2
Make the herb paste
- In a medium bowl, combine the chopped cilantro, mint, scallions, remaining 1 tbsp (15 ml) lemongrass, remaining 0.5 tbsp (7.5 ml) fish sauce, remaining 1 tbsp (15 ml) lime juice, and mayo.
- Stir until well combined.
- Set aside until ready to assemble.
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Ready when: Mixture is well blended and fragrant
Tip: Make the herb paste while shrimp marinate to have everything ready for quick assembly
3
Grill the shrimpOven 400°F / 205°C
- Remove shrimp from the marinade, reserving the liquid.
- Heat a panini press or ridged grill pan to medium-high heat (400°F / 200°C if using a press).
- Grill the shrimp for 2–3 minutes per side until they turn opaque, firm, and develop light char marks.
- Transfer to a plate and set aside.
- Reserve the marinade for brushing the bread.
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Ready when: Shrimp are opaque, firm, and no longer translucent; they curl slightly and have light char marks
Tip: Don't crowd the grill—work in batches if needed so shrimp have direct contact with the heat for browning
4
Prepare the panini pressOven 400°F / 205°C
- Keep the panini press at medium-high heat (400°F / 200°C) or heat a ridged grill pan over medium-high heat.
- Brush the softened butter on the outside (cut faces) of all ciabatta rolls.
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Ready when: Butter is evenly distributed on bread surfaces
Tip: Use softened butter rather than melted so it spreads evenly and doesn't soak into the bread
5
Assemble the panini
- For each sandwich, lay the bottom roll cut-side up.
- Spread about 2 tbsp (30 ml) of the herb paste on the bottom half.
- Layer 2 slices of Jack cheese, then divide the grilled shrimp evenly among the four sandwiches (about 5–6 shrimp per sandwich).
- Top with remaining cheese slices.
- Add pickled daikon and chili slices if using.
- Place the top roll on each sandwich, pressing gently so the layers stay in place.
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Ready when: All four sandwiches are assembled and ready for grilling
Tip: Layer cheese on both sides of the shrimp so it encases them as it melts, preventing shrimp from sliding out
6
Grill the paniniOven 400°F / 205°C
- Place assembled panini on the hot press or grill pan (still at medium-high heat, 400°F / 200°C).
- If using a press, close it and grill for 4–5 minutes until the bread is golden brown and crispy and the cheese is melted.
- If using a grill pan, grill one side for 2–3 minutes until golden, then carefully flip and grill the other side for 2–3 minutes.
- Work in batches if needed.
- The bread should be crispy outside and warm inside, and the cheese should be fully melted.
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Ready when: Bread is golden brown and crispy on both sides, cheese is melted and slightly oozing from the edges, bread resists gentle pressure
Tip: Don't press down on the sandwich while grilling—let the heat and weight of the press do the work so the filling stays intact
7
Finish and serve
- Remove panini from the press or grill pan.
- Let rest for 2 minutes so the cheese sets slightly and the bread cools just enough to handle.
- Slice diagonally if desired for presentation.
- Serve immediately while the bread is still warm and crispy.
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Ready when: Panini are ready to eat—still hot but cool enough to handle
Tip: Diagonal cuts make the sandwich easier to eat and look more appealing

Good to know

Tips

Dry shrimp thoroughly before grilling—any moisture will steam rather than sear, preventing browning and char
If lemongrass is hard to find or prepare, lemongrass paste from a tube works; use about 1 tbsp (15 g) total instead of fresh stalks
For a spicier panini, add sriracha or chili oil to the herb paste, or use 2 Thai chilies instead of 1
If you don't have a panini press, a heavy skillet (like cast iron) or grill pan works just as well—use tongs to flip carefully

Make ahead

Shrimp can be marinated up to 8 hours in advance, covered in the refrigerator. The herb paste can be made up to 4 hours ahead. Assemble and grill the panini fresh to order for the best texture and temperature.

Storage & reheating

Store any leftover panini in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven at 350°F (175°C) for 5–7 minutes to restore crispness. Do not reheat in a panini press as the cheese will ooze out. The herb paste keeps in an airtight container in the refrigerator for up to 3 days. The marinade can be discarded after grilling.

Substitutions

Monterey Jack cheese, sliced → fresh mozzarella or provolone. Mozzarella will be milder and creamier; provolone adds a slight sharpness. Both melt well.
fresh lemongrass stalks (white and light green parts only) → 2 tsp (4 g) lemongrass powder or zest of 2 limes plus 0.5 tsp (1 g) ground ginger. Powder is less fragrant; lime zest with ginger mimics the bright, slightly warm notes of fresh lemongrass.
ciabatta rolls or panini bread → focaccia, sourdough, or crusty baguette. Focaccia will be softer; sourdough adds tanginess; baguette requires thicker slicing to accommodate fillings.
fresh cilantro, loosely packed → Thai basil or additional mint. Thai basil has a licorice note; extra mint gives a cooler, fresher quality but less earthiness.