Open-face Crab and Artichoke Melt

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.