Ingredients

1/2 cup mayonnaise
2 tablespoons minced fresh flat-leaf parsley, plus 1/2 cup or more, as needed
2 tablespoons minced fresh tarragon leaves
Fresh lemon juice, optional
Hot pepper sauce
Salt and freshly ground black pepper
8 very thin slices white bread
1 to 2 Vidalia onions (available seasonally at specialty produce markets and some supermarkets), sliced very
thinly

Directions

In a small bowl, stir together the mayonnaise, 2 tablespoons of the
parsley, and tarragon. Season with lemon juice, if using, hot sauce, salt, and pepper, to taste.
Spread 1 side of the bread slices with the mayonnaise mixture, arrange the onion slices evenly on half the
bread slices, and top them with the remaining bread slices. Press the sandwiches together gently, trim the
crusts, and cut the sandwiches into quarters.
Put the remaining 1/2 cup parsley in a shallow bowl and dip the edges of the sandwich quarters in the

parsley.