Crabmeat Salad Sandwiches - Pepperidge Farm

Ingredients

• 1/2 cup reduced fat sour cream
• 4 teaspoons mayonnaise
• 2 cans (6 ounces each ) lump lump crabmeat, drained and picked over
• 1/4 cup (1/4 cup) chopped fresh fresh parsley
• 2 tablespoons chopped drained marinated artichoke hearts
• 1/8 teaspoon Freshly ground black pepper
• 8 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted
• 2 cups red leaf lettucecut into thin strips