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Parsley Tea Sandwiches - Jann Cervetti


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Parsley Tea Sandwiches - Jann Cervetti 0 Picture


  • 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



Step 1

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.


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