Best Ham And Sweet Onion Sandwiches With Parsley Butter Recipes

Ham and Sweet Onion Sandwiches with Parsley Butter image

Yield Makes 2 sandwiches

Number Of Ingredients 6

3/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons unsalted butter, softened
1/2 teaspoon salt
1 large sweet onion such as Vidalia or Walla Walla
4 slices good-quality whole-wheat sandwich bread
1/4 lb thinly sliced cooked ham (preferably Black Forest)

Steps:

Finely chop parsley in a food processor, then add butter and salt and blend to a paste.
Cut 4 (1/8-inch-thick) slices crosswise from center of onion, reserving remainder for another use.
Spread 1 1/2 teaspoons parsley butter on 1 side of each slice of bread. Arrange 1 onion slice on each of 2 bread slices and spread each with 1 1/2 teaspoons parsley butter, then top each with one fourth of ham. Repeat layering with remaining onion, parsley butter, and ham, then cover with remaining bread slices, buttered sides down.

Onion Sandwich image

Provided by Tejal Rao

Time 20m

Yield 12 mini sandwiches

Number Of Ingredients 5

1 loaf challah or brioche, sliced about 1/4-inch thick
1/2 cup mayonnaise
1 to 2 sweet white onions, such as Vidalia
Crunchy sea salt, to taste
1 cup fresh herbs, such as parsley, or a mix of parsley, tarragon and marjoram, chopped

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.

Parsley and Sweet Onion Sandwiches image

Yield Makes 16 hors d'oeuvres

Number Of Ingredients 4

1 large Vidalia or other sweet onion (1 to 1 1/4 pounds, at least 4 inches in diameter)
8 very thin (1/4-inch) slices firm white bread, crusts discarded
1/3 cup mayonnaise
1/2 cup finely chopped fresh parsley

Steps:

Cut 4 (1/8-inch-thick) slices from widest part of onion, keeping rings intact.
Spread each slice of bread with about 1 teaspoon mayonnaise and top 4 slices with 1 onion slice each. Top with remaining bread slices, mayonnaise sides down, then trim onion flush with bread. Quarter sandwiches into small square or triangular sandwiches.
Arrange 2 sheets of wax paper on a work surface. Spread remaining 2 1/2 tablespoons mayonnaise in a thin layer on 1 sheet and spread parsley evenly on the other.
Dip all edges of 1 sandwich in mayonnaise to coat, then dip in parsley. Transfer to a tray and repeat with remaining sandwiches.