Brioche En Surprise Onion Sandwiches Recipe Epicuriouscom

Steps:

• Spread the rounds with mayonnaise. On half the slices place a very thin slice of raw onion, just the size of the round, and salt it well. Place another slice of brioche on top; roll the edges first in mayonnaise and then in finely chopped parsley.

Steps:

• Heat the oil in a large skillet over medium heat, and add the onion, asparagus, and 1/4 cup water. Season with 1/4 teaspoon of the salt, cover, and let simmer until the asparagus is tender, about 10 minutes, until the water has evaporated.
• Beat eggs with the remaining salt. Pour the eggs into the skillet, and cook, stirring, until just beginning to set but still wet, about 1 minute. Sprinkle with the grated provola, then cover and cook until cheese melts, about 1 minute more. Uncover, stir to mix in the cheese, and serve on the toasted bread or rolls.

Steps:

• In a small heavy skillet cook the bacon over moderate heat, turning it until it is crisp, transfer it to paper towels to drain, and pour off all but 1 tablespoon of fat from the skillet. In the fat in the skillet the chicken, patted dry and seasoned with pepper, for 6 to 8 minutes on each side, or until it is just springy to the touch, and transfer it to a work surface. Let the chicken stand for 10 minutes and cut it into thin slices. Spread one side of each brioche toast with some of the mayonnaise, sprinkle it with pepper to taste, and layer 4 of the toasts with a lettuce leaf, a tomato slice, an onion slice, and a bacon slice. Top each sandwich with a brioche toast, a lettuce leaf, an onion slice, a tomato slice, and one fourth of the chicken and cover each sandwich with a brioche toast, pressing it firmly.

Steps:

• Spread the rounds on one side with mayonnaise and place the rounds mayonnaise-side up on the work surface. On half of the slices place an onion round, just the size of the brioche, and salt it well. Top with the remaining brioche rounds, mayonnaise side down. Roll the edges of each sandwich first in mayonnaise, and then in the chopped parsley.