Instructions: Place the bread slices in a single layer on work surface. Combine the mayonnaise and parsley in a small dish. Spread 1 tablespoon of the mayonnaise mixture on each slice. Pull a sharp swivel-blade vegetable peeler across the onion to make paper-thin slices. Arrange the onion in a single layer on 4 slices. Sprinkle generously with pepper. Close the sandwiches. Wrap each airtight in plastic. Refrigerate from 2 to 6 hours.

To serve, unwrap the sandwiches, then cut crosswise into 4 triangles. Arrange them on a platter; garnish with parsley sprigs.

This recipe yields 4 to 6 lunch servings, 8 hors doeuvre servings.

Comments: A good variation is sliced green olives with pimentos in place of the sweet onion.

NOTES :

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