Parsley Tea Sandwiches - Jann Cervetti
- 2 bunches parsley, stems removed
- 1 1/2 lb. bacon, cooked & crumbled fine
- 1 tsp. garlic salt
- 1 c. mayonnaise
- 1 (1 lb.) loaf white or whole bread
- Dash of Worcestershire sauce
Wash the parsley and pat dry with paper toweling. Mince the parsley, using a knife or food processor. In a medium-size bowl, combine the parsley, bacon, Worcestershire sauce and garlic salt. Add mayonnaise, 1 tablespoon at a time, until the desired consistency is reached. Trim crusts off the bread. Spread the slices with mayonnaise and cover half the slices with a parsley mixture, top with the remaining slices. Cut the sandwiches in halves or quarters. Yield 60 tea sandwiches.
Note: Best if filling is made a day ahead.