Savory Tea Sandwiches With Sweet Onions And Herbs

These are also wonderful for an autumn harvest get-together brunch.

Makes 8 sandwiches

Ingredients

1/4 cup mayonnaise

1/4 cup minced italian parsley

1 tablespoon minced fresh tarragon

1 tablespoon minced fresh oregano

1/2 teaspoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon black pepper

a few drops of Tabasco, or to taste

1 large sweet onion (Walla Walla sweets or Vidalia onion), sliced thin

4 slices whole grain bread

Stir together the mayonnaise, herbs, lemon juice, salt, pepper, and Tabasco.

Spread on one side of the 4 slices of bread.

Arrange the onion slices carefully on 2 slices of bread. It is easier to use the center slices and reserve the end slices for another recipe.

Top with the remaining 2 slices of bread. Pat together and refrigerate several hours.

Remove the crusts using a long thin sharp knife.

Cut the sandwiches into quarters diagonally for 8 servings.

Or you can cut these sandwiches into half, then into thirds lengthwise for 12 smaller servings.

Serve with a Gunpowder green or Japanese sencha to help with the stronger flavors of this recipe.

Enjoy!