Open-face Crab and Artichoke Melt

Ingredients

 * 2 cups freshly grated Parmesan cheese
 * 1½ cups mayonnaise
 * 1 medium onion, chopped
 * 12 ounces fresh crabmeat, drained, picked over
 * 1 (14 ounce) can artichoke hearts, drained and chopped
 * ½ 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 ½ cup parsley in a large bowl to blend.
 * 2) Transfer crab mixture to 8x8x2-inch glass baking dish.
 * 3) You can prepare up to this point and cover and refrigerate for 6 hours.
 * 4) Preheat oven to 400°F.
 * 5) Bake crab mixture until bubbling and heated through, about 25 minutes.
 * 6) Preheat broiler.
 * 7) Place bread slices in a single layer on a large baking sheet.
 * 8) Divide hot crab mixture among bread slices, using about ½ cup each.
 * 9) Top with tomato slices, then Monterey jack cheese slices.
 * 10) Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes.
 * 11) Sprinkle with the 2 tsp of parsley and serve hot.