Dear Constant Reader,
Today is Memorial Day, when many people usually have a barbecue or potluck to celebrate the start of summer.* That’s not going to happen so much this year. I’m going to make a few canapés and hors d’oeuvres for two to enjoy in the backyard with some cocktails. This recipe takes me back to my childhood.
When I first had these tasty bites, they were made by Mary Browne, a friend of my parents. Mary was a great hostess and many of her dishes that guests praised highly were simpler than you might think**. This was one of them. It’s so simple, there isn’t even really a recipe.
You need 
cocktail rye, chopped onion, mayonnaise, and Swiss cheese.
Spread some mayo on a slice of the bread. Sprinkle it with chopped onion. Top it with a piece of cheese the same size as the bread and stick the whole thing under the broiler until the cheese bubbles. That’s it!
Serve them piping hot. Something magical happens when you heat everything up. Even if you think you don’t like mayonnaise or raw onion, you might like these.
You can, of course, use any kind of bread you have, but cut an average-sized slice into quarters. Similarly, use any kind of sliced or shredded cheese you like. No onion? Any allium will do (but go light if you’re using garlic). I’ve seen variants on this that add seasoning the mayo or add other ingredients (like crumbled bacon!) to the onion, but I’m kind of a purist.
I think I’m also going to make a few Bedroll Specials and some White Bean Dip to have with crudité. Are you making anything special today?
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* I have nothing against a holiday weekend celebrating the start of summer; I just wish it wasn’t the day we are supposed to honor our military dead.
**The exception was her amazing angel biscuits. She even gave me the recipe and I couldn’t get it right.
Oh, The Glamourous Life! 
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