Open face Crab Artichoke Sandwich Merlene Betteridge
8-10 slices diagonally cut french bread
2 small cans drained crabmeat
14 oz.can artichoke hearts, drained & chopped
1 cup mayonaise
1 cup shredded parmesan cheese
8 oz. cream cheese, softened
1 cube butter, softened
6 green onions, chopped
2 roma tomatoes, chopped
8-10 slices Tillamook cheese
Butter and broil both sides of bread for number of people you will be feeding. Mix cream cheese, mayo, parmesan cheese and green onions. Gently stir in crabmeat and artichoke hearts. Put into oven at 350 degrees for 10 to 15 minutes. Divide mixture evenly amongst 8 to 10 slices of bread, top with crab mixture and 1 slice of cheese and broil until melted. Sprinkle with tomatoes for color and serve hot.
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