Surprisingly, these delightful sandwiches do not have an intense onion flavor or odor. They make an excellent hors d’oeuvre when cut in small size. Great with cocktails.

Sweet Onion and Parsley Sandwiches
Recipe type: Sandwiches
Serves: 8
  • 8 thin white or 7-grain bread slices; crusts trimmed
  • 1/3 Cup mayonnaise
  • 3 Tablespoons minced parsley
  • 1/2 sweet onion; peeled
  • freshly-ground black pepper; to taste
  • parsley sprigs; for garnish
  1. Place 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.
  2. To serve, unwrap the sandwiches, then cut crosswise into 4 triangles. Arrange them on a platter; garnish with parsley sprigs.
This recipe yields 4 to 6 lunch servings, 8 hors d'oeuvre servings.

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.

Comments: A good variation is sliced green olives with pimentos in place of the sweet onion.

NOTES: Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner.

Serve with chilled vodka, and near a bowl of caviar or chilled shrimp.

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