Brioche en Surprise (Onion Sandwiches)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24 sandwiches
- kosher salt
- 1/3 cup mayonnaise
- twenty-four 1/4- inch- thick brioche slices, cut into
- 2 small yellow onions, cut into 24 very thin rounds
- 3 tablespoons finely chopped fresh flat-leaf parsley, patted dry
- Carbohydrate 15 g(5%)
- Cholesterol 19 mg(6%)
- Fat 12 g(18%)
- Fiber 1 g(4%)
- Protein 3 g(6%)
- Saturated Fat 2 g(10%)
- Sodium 177 mg(7%)
- Calories 175
Preparation Spread the rounds on one side with mayonnaise and place the rounds mayonnaise-side up on the work surface. On half of the slices place an onion round, just the size of the brioche, and salt it well. Top with the remaining brioche rounds, mayonnaise side down. Roll the edges of each sandwich first in mayonnaise, and then in the chopped parsley. VARIATIONANCHOVY CANAPÉS: For a similar canapé, use the same process. Spread the brioche rounds with Fines Herbes Butter, and place fillets of anchovies on one half of the slices. Top with the remaining buttered brioche; roll the edges in mayonnaise and then in parsley. Editor: Loaves of brioche bread are available at specialty bakeries. Or make your own. Use a sharp round biscuit or cookie cutter to cut out the rounds. From The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking by James Beard. Copyright © 2012 by Reed College and John Ferrone. Published by St. Martin's Press.
Preparation Spread the rounds on one side with mayonnaise and place the rounds mayonnaise-side up on the work surface. On half of the slices place an onion round, just the size of the brioche, and salt it well. Top with the remaining brioche rounds, mayonnaise side down. Roll the edges of each sandwich first in mayonnaise, and then in the chopped parsley. VARIATIONANCHOVY CANAPÉS: For a similar canapé, use the same process. Spread the brioche rounds with Fines Herbes Butter, and place fillets of anchovies on one half of the slices. Top with the remaining buttered brioche; roll the edges in mayonnaise and then in parsley. Editor: Loaves of brioche bread are available at specialty bakeries. Or make your own. Use a sharp round biscuit or cookie cutter to cut out the rounds. From The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking by James Beard. Copyright © 2012 by Reed College and John Ferrone. Published by St. Martin's Press.
