Parsley Butter Sandwiches

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Preparation info

  • About

    12 dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 loaves of unsliced bread (1 pound each)
  • 3 cups butter, at room temperature
  • 1 cup finely chopped parsley
  • Juice of 3 lemons
  • Grated rind of 3 lemons
  • Salt and cayenne pepper


  1. Remove the crusts from the loaves of bread. Slice each loaf lengthwise into about twelve long thin slices.

  2. Combine the butter with the parsley, lemon juice and rind, and salt and cayenne pepper to taste. Beat well.

  3. Spread half of the slices with the butter mixture and top with the remaining slices, using all the bread and all the filling. Wrap in plastic wrap and chill.

  4. Cut the long slices into fancy shapes, or triangles, or fingers. Each slice will make about four small sandwiches.

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