When it comes to putting Verdejo together with grilled cheese, this sandwich checks all the boxes. It’s got tangy goat cheese, salty crab, rich mayonnaise, and melted cheese – all perfect ingredients to match a citrusy, creamy Verdejo. Look for one that’s been lees-aged for creaminess and body, although really, any Verdejo will do. Better yet, go in search of the perfect pairing and try a few!
Preheat the oven to 350˚F.
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.
Enter to win a trip for two to Ribera y Rueda, Spain’s most prestigious wine regions in 2024! Here’s your chance to experience the best bodegas (wineries), tour with winemakers and taste amazing wines while taking in historical sites. Stay in luxurious accommodations, partake in late lunches and tapas crawls.