PEN-FACE CRAB AND ARTICHOKE MELT

PEN-FACE CRAB AND ARTICHOKE MELT image

Yield 8 Servings

Number Of Ingredients 9

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2 cups freshly grated Parmesan cheese (about 6oz)
1½ cups mayonnaise
1 1/3 cups chopped onion (1 medium)
12 oz fresh crabmeat, drained, picked over
1 13¾oz can quartered artichoke hearts in water, drained, chopped
½ cup plus 2 Tbsp chopped fresh parsley
8 ¾-inch-thick 3x5-inch slices sourdough bread
8 plum tomatoes, sliced
8 oz Monterey Jack cheese, thinly sliced

Steps:

Mix first 5 ingredients and ½ cup parsley in large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. (Can be prepared 6 hours ahead. Cover and refrigerate.) Preheat oven to 400°F. Bake crab mixture until bubbling and heated through, about 25 minutes. Preheat broiler. Place bread in single layer on large baking sheet. Divide hot crab mixture among bread slices (using generous ½ cup each). Top with tomato slices, then Montery Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with remaining 2 Tbsp parsley and serve.