Prep 15 mins
Cook 30 mins
I found this in the 3/2005 issue of Bon Appetit and I usually halve it for my small family. When I do that, I use a smaller jar of marinated artichokes and drain them well.
- 2 cups freshly grated parmesan cheese
- 1 1⁄2 cups mayonnaise
- 1 medium onion, chopped
- 12 ounces fresh crabmeat, drained, picked over
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1⁄2 cup fresh parsley, chopped
- 8 slices sourdough bread
- 8 plum tomatoes, sliced
- 8 ounces monterey jack cheese, thinly sliced
- 2 tablespoons fresh parsley, chopped
- Mix first 5 ingredients and 1/2°C parsley in a large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. You can prepare up to this point and cover and refrigerate for 6 hours.
- Preheat oven to 400°. Bake crab mixture until bubbling and heated through, about 25 minutes.
- Preheat broiler. Place bread slices in a single layer on a large baking sheet. Divide hot crab mixture among bread slices, using about 1/2 cup each. Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with the 2 T. of parsley and serve hot.
Make sure you have a sandwich for everyone because there will be fist fights over any shortages. 27* sandwich, Jude.
Hey Jude, thanks for posting. This was wonderful! Didn't change a thing. My sister and I enjoyed this so much. She even had one of the sandwiches cold for lunch the next day. Will make this again and again!
This is so good that there really is nothing I can say that a read through wont give you. If youlike crab and artichoke you will LOVE this.