JAMES BEARD'S ONION SANDWICH RECIPE:
Steps:
- Using a glass (I found that a shot glass works great) or a 2-inch round cookie cutter, cut out 2 to 3 bread rounds from each bread slice; discard trimmings or save to Make Homemade Bread Crumbs.
- Spread one side of each bread circle with a heavy layer of butter. Place a thin layer of sliced onions over the butter. Lightly season the onions with salt.
- Assemble the sandwiches with remaining bread slices, pressing lightly to make them adhere.
- Spread some mayonnaise around the outside rim of each sandwich round. Roll the rim of each sandwich in the minced chives or parsley to coat.
- Serve immediately or cover and refrigerator for a few hours.
- Makes 16 to 24 sandwich rounds.
- Making Sandwiches Ahead of Time:
- If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
- When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
BRIOCHE EN SURPRISE
Steps:
- Spread the rounds with mayonnaise. On half the slices place a very thin slice of raw onion, just the size of the round, and salt it well. Place another slice of brioche on top; roll the edges first in mayonnaise and then in finely chopped parsley.
BUTTERY BRIOCHE GRILLED CHEESE
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 2 sandwiches
Number Of Ingredients 10
Steps:
- Heat a griddle over medium heat.
- Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, mustard and garlic in a food processor until combined but still chunky and spreadable. Spread the mixture among the bread slices. Sandwich 2 slices, spread 1 tablespoon of the butter on the outside of the sandwich and season with salt and pepper. Repeat with the remaining ingredients.
- Griddle the sandwiches over medium heat until golden brown on the first side. Flip over and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes.
BRIOCHE EN SURPRISE (ONION SANDWICHES)
Provided by James Beard
Categories Sandwich Onion Appetizer Vegetarian Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 sandwiches
Number Of Ingredients 5
Steps:
- Spread the rounds on one side with mayonnaise and place the rounds mayonnaise-side up on the work surface. On half of the slices place an onion round, just the size of the brioche, and salt it well. Top with the remaining brioche rounds, mayonnaise side down. Roll the edges of each sandwich first in mayonnaise, and then in the chopped parsley.
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- Slice brioche in slices one quarter of an inch thick and cut in rounds with a canapé cutter or a small biscuit cutter. Spread the rounds with mayonnaise. On half the slices places a very thin slice of raw onion, just the size of the round, and salt it well. Place another slice of brioche on top; roll the edges first in mayonnaise and then in finely chopped parsley.
- Not only is this delicious, but it is one of the most decorative canapés you can make, for the edging of brilliant green enhances the golden yellow of the brioche and makes it a most appetizing tidbit.
- This same process may be used for tiny anchovy canapés. Spread the rounds of brioche with fines herbs butter and places fillets of anchovies on one half of the slices. Top with a second slice of the buttered brioche; roll the edges in mayonnaise and then in chopped parsley.
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