Crab Salad Dijonnaise with Fresh Tarragon, Monterey Jack and Snow Pea Shoots
In small bowl, combine mustard, mayonnaise and tarragon to create dijoinnaise. Season mixture with salt and pepper. Place cooked crab in medium bowl and fold in enough dijonnaise to coat the crab. Reserve remaining dijonnaise.
Layout Arnold Sandwich Thins® Rolls on cutting board. Lightly spread remaining dijonnaise on both sides of rolls. Divide crab onto the bottom portions of rolls. Top crab with a slice of cheese and place in toaster oven for 2-3 minutes or until cheese is melted.
Remove from toaster oven and place on cutting board, top with tomato and snow pea shoots. Lay the other half of roll on top. Slice sandwich in half and serve.