Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 sl Firm-textured egg bread,thin Salt; to taste
- such as challah or brioche Freshly ground black pepper
6 tb Mayonnaise - to taste
12 sl Onion, wafer thin 1 c Minced parsley

USING A 1 3/4-INCH COOKIE CUTTER, cut out rounds for the centers of
the bread slices. Spread mayonnaise on each of the bread rounds with
a small spatula. The diameter of the onion slices should approximate
that of the bread rounds. Sprinkle each with salt and pepper. Place 1
onion slice on each half of the rounds. Cover each one with another
bread round, mayonnaise side down, on top of the onion. Using the
spatula, spread the outside rim of the sandwich with mayonnaise,
coating fairly liberally. Roll the rim of each sandwich in parsley to
coat.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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