Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Mayonnaise

  2. 2 tablespoons 30ml Minced fresh flat-leaf parsley - plus

  3. 1/2 cup 46g / 1.6oz Minced fresh flat-leaf parsley - or more as needed

  4. 2 tablespoons 30ml Minced fresh tarragon leaves Fresh lemon juice - Hot pepper sauce - to taste Salt - to taste Freshly-ground black pepper - to taste

  5. 8 Thin slices white bread

  6. 1 Vidalia onion - (to 2) - sliced very thinly

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small bowl, stir together the mayonnaise, 2 tablespoons of the parsley, and tarragon. Season with lemon juice, if using, hot sauce, salt, and pepper, to taste. Spread 1 side of the bread slices with the mayonnaise mixture, arrange the onion slices evenly on half the bread slices, and top them with the remaining bread slices. Press the sandwiches together gently, trim the crusts, and cut the sandwiches into quarters. Put the remaining 1/2 cup parsley in a shallow bowl and dip the edges of the sandwich quarters in the parsley. This recipe yields 16 tea sandwiches.


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