Open-Face Crab and Artichoke Melt

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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

Directions

1. 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.
2. Preheat oven to 400°. Bake crab mixture until bubbling and heated through, about 25 minutes.
3. 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.