Total time: 15 minutes plus 2 hours chilling | Serves 4 to 6 for lunch, 8 for hors d'oeuvres
Note: A good variation is sliced green olives with pimentos in place of the sweet onion.
- 8 thin slices white or 7-grain bread, crusts trimmed
- 1/3 cup mayonnaise
- 3 tablespoons minced parsley
- 1/2 sweet onion, peeled
- Freshly ground pepper
- Parsley sprigs, for garnish
Step 1Place the bread slices in a single layer on work surface. Combine the mayonnaise and parsley in a small dish. Spread 1 tablespoon of the mayonnaise mixture on each slice. Pull a sharp swivel-blade vegetable peeler across the onion to make paper-thin slices. Arrange the onion in a single layer on 4 slices. Sprinkle generously with pepper. Close the sandwiches. Wrap each airtight in plastic. Refrigerate from 2 to 6 hours.
Step 2To serve, unwrap the sandwiches, then cut crosswise into 4 triangles. Arrange them on a platter; garnish with parsley sprigs.
Each of 8 servings:
121 calories; 243 mg sodium; 3 mg cholesterol; 4 grams fat; 1 gram saturated fat; 18 grams carbohydrates; 3 grams protein; 1.16 grams fiber.
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