Serves 4
- 16 pencil asparagus spears
- Olive oil
- Salt
- ¼ cup mayonnaise, divided
- 4 ounces lump crabmeat
- 4 ounces goat cheese
- 2 tablespoons finely chopped tarragon
- 2 tablespoons finely chopped chives
- ½ teaspoon lightly packed lemon zest
- 6 ounces Swiss or Emmentaler cheese, coarsely grated
- 8 sandwich-size slices Italian bread (or use French or sourdough
Preheat the oven to 350˚F.
- Place the asparagus in a shallow baking pan and drizzle with a little olive oil. Sprinkle with salt and cook for about 7 minutes or until firm but still tender. When cool enough to handle, cut off the tips and reserve. Cut the stalks into ¼ inch pieces.
- In a medium bowl, mix together 2 tablespoons of the mayonnaise, goat cheese, crab, asparagus pieces, tarragon, chives, and lemon zest. Add a little salt and pepper to taste.
To assemble: Spread the remaining 2 tablespoons mayonnaise on each slice of bread. Place 4 slices, mayonnaise side down, on your work surface. Spread the crab mixture on the bread. Follow with the cheese. Lay the asparagus tips on top of the cheese. Top with the remaining bread, mayonnaise side up.
To make: Heat a large nonstick skillet over a medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes or until golden brown. Turn the sandwiches, pressing each one firmly with a spatula to compress the filling slightly. Cover and cook for 2 to 3 minutes or until the underside is golden brown. Turn the sandwiches once more, press lightly with the spatula again (you don’t want to press too hard, causing the filling to ooze out), cook for 1 minute, and remove from the pan. Let cool for 2 to 3 minutes. Cut in half and serve with your favorite Rueda Verdejo.
