Recipe by PRICEFAMILY
"This broiled sandwich is easy, quick, and tastes great with either crab or shrimp."
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1 (14 ounce) can
quartered artichoke hearts, drained
1 (4 ounce) can
sliced black olives, drained
green onions, chopped
tomato, seeded and chopped
shredded Cheddar cheese
One of the happiest finds I've come across in quite some time. Anything I could say to describe these would be trite and cliche and still, no words would suffice. It doesn't hurt that some of my favorite foods and flavors on the planet are all in this sandwich - Alaskan King crab meat, black olives, artichokes, cheddar, tomatoes. Seriously, this one was a no brainer. I used fresh, crusty, sourdough rolls that I buttered before heaping on the crab mixture. Other than substituting a little friendlier Tabasco sauce for the cayenne and adding the green onion to taste, I made these exactly as the recipe directs. And why wouldn't I? - to mess around with this recipe would be to mess around with perfection. All of the ingredients come together to create something uniquely flavorful, uniquely delicious and, well, just plain unique, period. Rich, creamy, "crabby," elegant, colorful, can't wait for the next bite delicious. So many colors, flavors and textures going on, this really made for one, memorable sandwich. I served this with a copy cat version of Olive Garden's Chicken and Gnocchi Soup, which made for a totally satisfying and delicious supper. Regrettably, this recipe has not been reviewed in two years. Folks, you've GOT to try this!
Very disappointed. I did not care for the texture or the strong crab taste. We each ate half of a sandwich and then threw the rest away.
My husband absolutely loved this! Made it on a prepared loaf of garlic bread so give it a bit more flavour (especially for us garlic lovers). Since making it for the first time 3 weeks ago, he's had me make it 5 times. We both prefer it with a mixture of shrimp and crab. Fantastic easy recipe to make on a rushed evening.
Wow! I made these for an impromptu dinner party and they made a huge hit! I used marinated artichokes instead of the canned ones, though. Yum!
Loved this! Great combination of ingredients. I used marinated artichoke hearts and used a bit of the 'juice' from them to thin the mayo a bit because I like a thinner mayo in salads like this. Otherwise, followed the recipe exactly. We ate it as hot sandwiches as the recipe indicates. We also ate it cold on lettuce beds. I used a little one morning warmed up and served over eggs. For those of you worried about the calorie count - don't. This makes FAR more than 4 servings. Flavorful and versatile!
We made these sandwiches with some left over cooked shrimp (diced up) and they turned out great!
These were really quite tasty and easy to whip up for a swift dinner. I made them healthier by using half mayo and half low-fat sour cream, and adding a bit of lemon juice for some zing. I also hollowed out some of the middle of the roll I was using to save on a few calories, and I served these with a cucumber/tomato/basil salad. Very summery!
Yummy! I like to make recipes for the first time just like as described so I get an accurate feel for what can be change if anything. The only thing I did differently was make it into like an open face sandwhich and we omitted the olives (not an olive fan). It was sooo good. Next time I might try even marinated artichokes which I think might be good in this also.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot and Spicy Baguette Sandwiches
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 357
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