Irma Rhode's Onion And Parsley Sandwiches

By Craig Claiborne

Published August 27, 1985

Total Time
10 minutes
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Ingredients

Yield:8 sandwiches

  • 8 thin slices white bread

  • 1 cup mayonnaise, approximately

  • 8 thin slices onion, preferably red

  • 1 ½ cups finely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 11 milligrams cholesterol; 247 calories; 6 grams monosaturated fat; 14 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 1 gram fiber; 242 milligrams sodium; 2 grams protein; 1 gram sugar

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

  1. Step 1

    Spread mayonnaise on the top of each slice of bread.

  2. Step 2

    Arrange 2 onion slices, edges barely touching, on each of 4 slices. Cover with the remaining slices of bread.

  3. 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.

  4. Step 4

    Put the parsley in a plate and roll the rim of each sandwich in the parsley to coat well.

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Comments

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lizzyg

"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.

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