Spain's most prestigious regions for red and white wines

Tangy, Creamy, Blessed

Crab-Swiss Melt with Asparagus

The Master of Verdejo

Recipe

grilled-cheese-pull-hero

Tangy goat cheese, salty crab, rich mayonnaise, and melted cheese - all perfect ingredients to match a citrusy, creamy Verdejo

Laura Werlin

Tangy, Creamy, Blessed

From Grilled Cheese, Please!by Laura Werlin

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!

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.

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