Stanford's Knife and Fork Crab Sandwich

If you are on the west coast, I recommend Stanford's Restaurant.  Their menu is casual but delicious.  Sea food and meat with well done side dishes and many other treats.  I love their Knife and Fork Crab and Artichoke Sandwich.  It is open face - A creamy mixture of crab, artichoke and Parmesan cheese in an herb mayonnaise.  Additional cheese and a tomato slice is on top.  The whole thing is broiled, melty and bubbly good.  

I've decided to attempt to reproduce it at home.  Since Husband claims not to like artichokes, it's all mine and I'm not attempting a huge batch. 

Open face Crab and Artichoke Sandwich

1 6 oz can of crab meat, well drained.
6.5 oz jar marinated artichoke hearts, rinsed well
3/4 cup mayonnaise
3/4 cup grated Parmesan cheese
1T. fresh chives, well chopped
Sourdough Sandwich Bread
about 1/2 grated mozzarella cheese

I put the artichoke hearts in a colander and rinsed the marinade off with water.  Then dry the artichokes with a paper towel.  Make sure the crab meat is well drained so that the sandwich isn't soggy.  Cover and refrigerate this mixture to help firm it up.  

When you are ready to eat, preheat the oven to 350.  This is 2 - 4 servings, depending on how hungry you are.  I put a quarter of it in a separate oven safe dish and put it in the oven for about 10 minutes.  Nice and sizzley and good smelling.  

On one piece of sourdough sandwich bread, I spread my mixture and topped with tomato slices and mozzarella cheese. 

Back in the oven to broil until the cheese and tomatoes were very hot.

Okay, so it doesn't look quite as tidy and beautiful as Stanford's, and I may not make it at home again.  It tastes like Stanford's sandwich and the texture is about right.  Oh, and I know it has a million calories, but...

Remember to be good tomorrow.