Irma Rhode's Onion And Parsley Sandwiches
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
- 8thin slices white bread
- 1cup mayonnaise, approximately
- 8thin slices onion, preferably red
- 1½cups finely chopped parsley
Nutritional analysis per serving (8 servings)
247 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 14 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 242 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Spread mayonnaise on the top of each slice of bread.
- Step 2
Arrange 2 onion slices, edges barely touching, on each of 4 slices. Cover with the remaining slices of bread.
- Step 3
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.
- Step 4
Put the parsley in a plate and roll the rim of each sandwich in the parsley to coat well.
Private Notes
Comments
"Irmas" have been a fixture on the menu of my family's 55+ year annual Hanukkah party. Generation after generation love them. A 2-lb loaf of white bread yields 50+ Irmas, depending on the size of your cookie cutter (mine is 1 1/2"). FWIW I make them by cutting the rounds, then spreading the mayonnaise and sliced onions - this way, you can make breadcrumbs with the unused bits.