New Yorker Onion Sandwich |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is from Graham Kerr, the man who said, If you are out of salted nuts, the best appetiser is champagne! This is from Volume 1 of his CBC Television Cookbooks. I also have Volume 3 and it was published in 1969, so this recipe is some kind of late 1960s cocktail party creation. Graham's recipe notes include: At heart this is a dish that everyone enjoys except those with ulcers and those who have a romantic meeting with someone who isn't at the party. and, Vodka based creations blend well. I use party rye-sized pumpernickel bread for the brown bread rounds he writes of; also, this recipe is for 2 people only so increase if you're serving a crowd (makes a great summer party treat) but don't make them too far ahead. Ingredients:
4 slices brown bread (or 2 slices if they are large) |
1 tablespoon mayonnaise |
4 slices onions (very thin!) |
salt and black pepper (i like lots) |
2 slices tomatoes |
minced parsley, to garnish |
Directions:
1. Cut rounds from brown bread (big enough around to hold your tomato and onion slices), or use party rye-sized pumpernickel bread with crusts trimmed (and smaller tomato and onion slices).
2. Place onion slices on one slice of bread and season with salt and pepper.
3. Sandwich bread together.
4. Spread edges of bread with mayonnaise then roll the edges in minced parsley.
5. Garnish with a slice of tomato and sprig of parsley if you like.
6. (Actually, I like to just cram the tomato into the sandwich as well-).
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