Categories: Appetizers 
      Yield: 6 servings 
  
     24 sl Firm-textured egg bread,thin             Salt; to taste 
           - such as challah or brioche             Freshly ground black pepper 
      6 tb Mayonnaise                               - to taste 
     12 sl Onion, wafer thin                   1 c  Minced parsley 
  
  USING A 1 3/4-INCH COOKIE CUTTER, cut out rounds for the centers of the 
  bread slices. Spread mayonnaise on each of the bread rounds with a small 
  spatula. The diameter of the onion slices should approximate that of the 
  bread rounds. Sprinkle each with salt and pepper. Place 1 onion slice on 
  each half of the rounds. Cover each one with another bread round, 
  mayonnaise side down, on top of the onion. Using the spatula, spread the 
  outside rim of the sandwich with mayonnaise, coating fairly liberally. Roll 
  the rim of each sandwich in parsley to coat. 
   
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK