7 1/2 oz Crabmeat; drained and flaked 1/4 ts Garlic salt
1/3 c Mayonnaise 1 French bread loaf
1/3 c Sour cream 2 tb Margarine
2 tb Parsley; chopped 1/4 lb Cheese, Swiss; sliced
2 ts Lemon juice; freshly squeezd
Combine crabmeat, mayonnaise, sour cream, parsley, lemon juice, and
garlic salt; chill. Slice bread in half lengthwise and place on
baking sheet. Spread cut sides with margarine. Arrange cheese slices
on bottom half of bread, and top with crab mixture; cover with top
half of bread. Bake at 350 degrees about 25 minutes or until lightly
browned. Cut crosswise into serving pieces.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Yields
6 sandwiches