Maida Heatter’s Onion Sandwiches
16 miniature sandwiches
8 tablespoons unsalted butter, softened
16 slices pepperidge farm white bread
1 large vidalia onion, peeled and thinly sliced
sea salt
2 tablespoons mayonnaise (Dont use the low fat or fat free stuff)
1/2 bunch parsley, leaves of,finely chopped
Take your bread slices and butter each of them on one side, and then put a
thin layer of onions over the butter on 8 of the slices.
Sprinkle a small amount of sea salt over the onions just to lightly season
them, and then put the sandwiches together by topping with the remaining
bread slices.
Using a 1 3/4 inch round cookie cutter, cut out 2 small rounds from each
sandwich, making 16 small sandwiches in all (discard trimmings, or use for
whatever you wish).
Spread some of the mayonnaise around the outside rim of each sandwich, and then roll the rims in your finely chopped parsley to coat completely.
Serve these immediately, or cover and refrigerate (no more than) a few hours
before serving.
Source: Maida Haetter