Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

PARSLEY & SWEET ONION SANDWICHES




Source of Recipe


Gourmet


List of Ingredients




1 large Vidalia or other sweet onion (1 to 1 1/4 lb, at least 4 inches in diameter)
8 very thin (1/4-inch) slices firm white bread, crusts discarded
1/3 cup mayonnaise
1/2 cup finely chopped fresh parsley

Cut 4 (1/8-inch-thick) slices from widest part of onion, keeping rings intact.



Recipe



Spread each slice of bread with about 1 teaspoon mayonnaise and top 4 slices with 1 onion slice each. Top with remaining bread slices, mayonnaise sides down, then trim onion flush with bread. Quarter sandwiches into small square or triangular sandwiches.

Arrange 2 sheets of wax paper on a work surface. Spread remaining 2 1/2 tablespoons mayonnaise in a thin layer on 1 sheet and spread parsley evenly on the other.

Dip all edges of 1 sandwich in mayonnaise to coat, then dip in parsley. Transfer to a tray and repeat with remaining sandwiches.

Cooks' note:
Sandwiches can be made 2 hours ahead. Wrap tray with plastic wrap and chill.

Makes 16 hors d'oeuvres