These luxurious fork-and-knife open-face sandwiches feature a foolproof hollandaise and crabmeat perched on rustic sourdough slices. The dish can be served as a quick dinner or an elegant brunch entrée.
In this update on the classic, smoked turkey stands in for corned beef, while a fresh slaw and sun-dried tomato mayo take the place of sauerkraut and Thousand Island dressing.
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