Appetizer — Irma’s Onion Sandwiches (from James Beard) by dvdlee

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Appetizer -- Irma's Onion Sandwiches (from James Beard)
Submitted by dvdlee on August 27, 2004 at 10:02 am

DESCRIPTION
Appetizer -- Irma's Onion Sandwiches (from James Beard)

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
The best-tasting canape or cocktail (or tea even) sandwich I know - it vanishes at any party! The ingredients are inexpensive (you can only buy so much smoked salmon!), but a little labor intensive.

These sandwiches were one of the foundations of James Beard's famous catering business in NYC in the 50s.

Fresh sliced white sandwich bread (Pepperidge Farm White is good if you're not making your own)
Red onion (very thinly sliced)
Mayonnaise (Hellmans/Best Products is fine)
Minced Parsley (you will need a lot!)

Place bread on a cutting board. Thinly spread one side of the bread with mayo. Using a biscuit cutter, cut out rounds of bread. Slice onion into rounds as thinly as possible (a Mandoline is great for this if you have one). Make a sandwich of two bread rounds and one onion slice.

On one side of a large cutting board place a small pile of mayo. Place minced parsley on the other side of the board. Holding the sandwich vertically, place your fingers in the center where an axle would be. Roll the sandwich first in mayo (so that the thin edges are completely coated). Then roll the sandwich in minced parsley (the mayo will make the parsley adhere to the sandwich). Chill. Serve cold or at room temp.

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• This topic was modified 8 years, 4 months ago by rottiedogs.

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