Parsley Sandwiches Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 c minced parsley (no stems)
5 bunches of parsley the size you get at Bluff Gardens
3 c mayonnaise
3 Tbls dried minced onion
1 t cider vinegar
2 loaves of Koepplingers bread (classic white, if you can find it) or Pepperidge Farm white bread
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Directions: |
Directions:Make the sandwiches the day before you plan to serve them.
Fill the sink with water. Put the parsley in the water and let it soak a few minutes. Stir the parsley around with your hands. Drain the water. Repeat this until there is no more dirt or sand in the bottom of the sink. Dry the parsley. I use a bath towel rolled up tight.
Chop parsley quite fine by hand or in a food processor. Mix all together: parsley, mayonnaise, onion and vinegar. Using a Slice-A-Slice, slice each slice of bread in half. Cut off the crusts. (A Slice-A-Slice can often be found on E-Bay) . Spread each slice with a thin layer of mayonnaise. Spread the parsley mixture on half of the bread, cover with another bread slice and cut in quarters.
Stack the sandwiches on their side in a pan. Cover with a damp dish towel or paper towel and refrigerate. |
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Number Of
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Number Of
Servings:Depends on the number of sandwiches made. |
Preparation
Time: |
Preparation
Time:1:30 hours |
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