Herbed Vidalia Onion Tea Sandwiches Recipes

THREE TASTY TEA SANDWICHES

Steps:

• Mix the mayo and chopped herbs together. Divide the mixture evenly and spread it onto the bread slices. Put 1 layer of sliced onion onto 4 of the slices and top with the remaining bread. Using an electric knife, cut the crusts off then cut each sandwich in half.
• Combine the cream cheese, dill, and lemon juice. Divide the mixture evenly and spread it onto the bread slices. Place a layer of cucumber onto 4 bread slices and top with a layer of smoked salmon. Top with the remaining bread. Using an electric knife, cut the crusts off, then cut each sandwich in half.
• Spread some mayonnaise onto a slice of bread and place it on your work surface. Top with some lettuce, a layer of tomato, and a slice of ham. Spread some mayonnaise onto another slice of bread and place it, mayonnaise side down, on top of the ham. Spread some butter onto the top of this piece of bread and add a layer of cucumber, a slice of turkey, a slice of Muenster cheese, and some alfalfa sprouts. Butter another slice of bread and place it, butter side down, on top of the sprouts. Repeat to make 3 more sandwiches. Using an electric knife, cut the crusts off, then cut each sandwich in half.

HERBED VIDALIA ONION TEA SANDWICHES

Steps:

• In a small bowl stir together the mayonnaise, 1/4 cup of the parsley, the tarragon, the lemon juice, the Tabasco, and salt and pepper to taste. Spread one side of the bread slices with the mayonnaise, 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 1/4 cup parsley in a shallow bowl and dip the edges of the sandwich quarters in the parsley.

ONION SANDWICH

Steps:

• Using a 1 1/2-inch cutter, cut 24 rounds from the bread and arrange in 12 pairs. Spread each round with mayonnaise.
• Slice the onions through the equator, evenly and thinly, and put a slice that fits the bread on half the bread rounds. Salt lightly, then cover with a second round of bread.
• When sandwiches are assembled, spread remaining mayonnaise on a piece of parchment paper, and have the chopped herbs ready in a bowl.
• Hold a sandwich, and roll the edge in mayonnaise, then in the chopped herbs, covering the edge. Cover and chill for about 1 hour and up to 6 hours before serving.