The creamy Boursin and shrimp panini is a modern, gourmet evolution born from the fusion of two distinct European culinary traditions: the invention of French Boursin cheese in 1963 and the global rise of the Italian panini in the late 20th century.
The pressed, toasted sandwich we know today took off decades after Boursin was invented. In the 1970s, trendy lunch bars in Milan (called paninoteche) began serving pressed sandwiches to office workers looking for a fast but high-quality lunch. By the 1980s, a youth subculture in Milan known as the Paninari adopted these sandwich bars as their primary hangout spots, turning the panini into a symbol of modern style and status. The trend quickly migrated to North America and the rest of Europe by the late 1990s, where commercial panini presses became staple appliances in cafes and home kitchens.
The combination of Boursin and shrimp inside a panini is a product of the late 2000’s and 2010’s ‘gourmet sandwich’ movement. Looking to upgrade the standard ham & cheese or turkey panini people began experimenting with upscale ingredients. Shrimp cooks incredibly fast and pairs perfectly with garlic and herbs, but it lacks fat. Slathering rich, spreadable Boursin onto the bread creates a moisture barrier that protects the bread.
Unlike hard cheeses (like cheddar or provolone) that can turn greasy or rubbery when melted, Boursin behaves uniquely under heat. Because it is a soft, triple-cream style cheese, it melts into a velvety, restaurant-quality sauce rather than a stringy mass. This coats the shrimp evenly with every bite.
Brion & I absolutely love the flavor of this panini. It really checks all the boxes!
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- 150 gm Garlic & Fine Herb Boursin cheese
- 1 Tbsp pickle/dill mayonnaise, OPTIONAL
- fresh dill
- 6 slices bacon
- 1 tsp olive oil
- 300 gm WILD jumbo shrimp, peeled, deveined, tails removed
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- salt & pepper to taste
- 1-2 Tbsp butter for outside
- 8 slices Harvest Villaggio bread
- 8-12 slices avocado
- 8 slices ripe tomato
Ingredients
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- In a small bowl, place room temperature Boursin cheese, pickle/dill mayo & fresh dill. Using a hand mixer vigorously whip the mixture until completely smooth & spreadable.
- Fry or bake the bacon until very crisp so it breaks easily when you bite into the sandwich. Place the cooked bacon on paper towels to remove excess grease, which keeps the panini from getting soggy. Chop the strips into smaller pieces instead of leaving them whole to ensure bacon in every bite.
- Heat olive oil in a skillet over medium heat. Add shrimp, garlic powder, paprika, salt & pepper. Cook for 2 to 3 minutes until pink & cooked through, then remove from heat.
- Lightly butter the outside of 8 slices of bread. Spread a thick layer of the creamy Boursin cheese onto the inside of each slice of bread. Place the crispy bacon directly into the soft Boursin cheese spread on the bread to anchor it in place before adding the shrimp. Layer the cooked shrimp, avocado & tomato slices on 4 of the bread slices. Top with the remaining bread slices.
- Place sandwiches onto a preheated panini press. Cook for 4 to 5 minutes until the bread is crisp & golden brown. Serve immediately.