Garlic Lemon Shrimp Melts with Spinach

Steps

1. Prep first: chop the shrimp, mince the garlic, chop the parsley, slice the tomato and shred the mozzarella. The bread used here is whole-wheat sandwich bread, the closest pantry match to sourdough.
2. Heat half of the olive oil in a large skillet over medium-high heat. Add the garlic, red pepper flakes and oregano and stir for 30 seconds until fragrant.
3. Add the shrimp and salt and cook, stirring, 2 to 3 minutes until the shrimp are pink and opaque and reach 145°F (63°C).
4. Stir in the spinach until just wilted, then take the skillet off the heat and stir in the lemon juice and parsley. Transfer the shrimp mixture to a bowl and wipe out the skillet.
5. Lay out the bread and spread the mustard on one side of each slice.
6. On 4 mustard sides, layer half of the mozzarella, then the shrimp mixture, the tomato and the remaining half of the mozzarella. Top with the other 4 slices, mustard side down.
7. Brush the outsides of the sandwiches with the remaining half of the olive oil.
8. Cook the sandwiches in the skillet over medium-low heat, in batches if needed, 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese melts. Slice and serve hot.