JAMES BEARD'S ONION SANDWICHES Yield: 4 servings Olive and Tomato Toasts Yield: 14 Servings Smoked Salmon and Cucumber Sandwiches Yield: 4 servings

JAMES BEARD'S ONION SANDWICHES
I first tasted this great combination when I went to see James Beard one Sunday morning in the midsixties. Ever since, these onion sandwiches have been a favorite at my house. Rolled on their edges in mayonnaise and then in minced chives, the sandwich is as attractive as it is delicious.

8 thin slices firm-textured white bread (6 to 8 ounces total)
6 tablespoons mayonnaise
4 teaspoons Dijon-style mustard
4 slices red onion, cut 1/2 inch thick from an onion about 31/2 inches in diameter
4 tablespoons finely minced fresh chives

1. Arrange the bread slices next to one another on a flat work surface, and, using a glass or a round cutter, cut circles as large as possible out of the slices.

2. Spread each bread circle with 1 teaspoon of the mayonnaise and then with 1/2 teaspoon of the mustard. Place an onion slice on four of the bread disks (it should cover to the edge). Top with the remaining bread circles. Press lightly to make them adhere.

3. Spread the remaining mayonnaise on the outside edges of each sandwich (about 1/2 teaspoons per sandwich), and then roll the edges in the chives until coated. Press lightly to make them adhere. Serve.

Yield: 4 Servings

Nutritional Analysis per Serving:
Calories 292 • Protein 5 gm.• Carbohydrates 27 gm. • Fat 18.2 gm. • Saturated fat 2.8 gm. • Cholesterol 13 mg. • Sodium 506 mg.

Olive and Tomato Toasts
These 'toasts'-either baked and served hot from the oven or unbaked and served at room temperature-are great to pass around at large parties. The fresh tomatoes, cut into little cubes, have a sweet taste that goes well with the concentrated taste of the oil-cured black olives.

4 tablespoons virgin olive oil
16 slices from a baguette, preferably homemade (see page 481), cut 1/2 inch thick
2 tomatoes, seeded and cut into 1/4-inch dice (1 1/3 cups)
1/2 cup oil-cured black olives, pitted and cut into 1/4-inch pieces
4 tablespoons minced fresh cilantro (coriander or Chinese parsley) leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 1/2 tablespoons grated parmesan cheese

1. Preheat the oven to 400 degrees.
2. Spread 2 tablespoons of the oil on a cookie sheet, and dip both sides of the bread slices in the oil. Arrange on the sheet, and bake at 400 degrees for 6 to 8 minutes, until lightly browned. Remove from the oven, and set aside.
3. Meanwhile, in a bowl, combine the tomatoes, olives, remaining 2 tablespoons of oil, cilantro, pepper, and salt.
4. Divide and spread the mixture evenly on top of each piece of toast. Sprinkle with grated cheese.
5. Return to the 400-degree oven for 5 minutes, and serve warm, or serve unbaked at room temperature.

Yield:14 Servings

Nutritional Analysis per Serving:
Calories 280 • Protein 4 gm. • Carbohydrates 19 gm. • Fat 21.5 gm. • Saturated fat 3.1 gm. • Cholesterol 1 mg. • Sodium 940 mg.

Although olives are high in fat, it is monounsaturated fat, which helps to lower blood cholesterol.

Smoked Salmon and Cucumber Sandwiches
Made with smoked salmon and a delicious cucumber relish, this sandwich can be assembled in just a few minutes.

Cucumber Relish
2/3 cup hot water
1/3 cup white distilled vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1 cucumber (12 ounces), peeled, seeded, and very thinly sliced
1 1/2  teaspoons finely minced jalapeno pepper
2 tablespoons chopped cilantro (coriander or Chinese parsley) leaves crosswise
1 shallot, peeled and very thinly sliced (2 tablespoons)

8 slices white bread (8 ounces)
6 slices smoked salmon (about 8 ounces total)

1. In a bowl, combine the water, vinegar, salt, and sugar. Stir in the cucumber, shallot, jalapeno, and cilantro. Allow the mixture to macerate for at least 1 hour before using, or cover and keep for up to 2 weeks in the refrigerator.

2. At serving time, toast the bread. Drain the cucumbers, and arrange half of them on four slices of toasted bread. Place the salmon slices on top of the cucumbers; top with the remaining cucumbers.

3. Arrange the remaining pieces of toast on top, and trim off the crusts. Cut each sandwich in half to create two rectangles. Serve immediately.

This simple, fresh-tasting relish has become a staple at my house. It keeps for weeks in the refrigerator and is delicious on any sandwich and as an accompaniment to grilled meat or fish. The use of the relish here eliminates the need for butter or mayonnaise, making for a lighter, more savory sandwich.

Yield: 4 Servings

Nutritional Analysis Per Serving:
Calories 236 • Protein 16gm. • Carbohydrates 33 gm. • Fat 4.6gm. • Saturated fat 1.0gm. • Cholesterol14 mg. • Sodium 1,028 mg.
Salmon is rich in healthful omega-3 fatty acids.