Irma Rhodes Onion And Parsley Sandwiches Food

SWEET ONION SANDWICHES

Steps:

• In a small bowl, combine mayonnaise and parsley. Season with salt and pepper. Spread 1 tablespoon mayonnaise mixture on each of the halved rolls. Place Gouda on four halves, and top with sliced onion and arugula. Top with remaining halves.

PARSLEY AND SWEET ONION SANDWICHES

Steps:

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

ONION SANDWICH

Steps:

• Using a 1 1/2-inch cutter, cut 24 rounds from the bread and arrange in 12 pairs. Spread each round with mayonnaise.
• Slice the onions through the equator, evenly and thinly, and put a slice that fits the bread on half the bread rounds. Salt lightly, then cover with a second round of bread.
• When sandwiches are assembled, spread remaining mayonnaise on a piece of parchment paper, and have the chopped herbs ready in a bowl.
• Hold a sandwich, and roll the edge in mayonnaise, then in the chopped herbs, covering the edge. Cover and chill for about 1 hour and up to 6 hours before serving.

IRMA RHODE'S ONION AND PARSLEY SANDWICHES

Steps:

• Spread mayonnaise on the top of each slice of bread.
• Arrange 2 onion slices, edges barely touching, on each of 4 slices. Cover with the remaining slices of bread.
• Using a biscuit cutter about two inches in diameter, press down as neatly as possible, cutting directly over the onion slices. Set the round sandwiches aside. Smear the rim of each sandwich with mayonnaise.
• Put the parsley in a plate and roll the rim of each sandwich in the parsley to coat well.