Instructions

• Make the garlic butter: in a small bowl, combine 1/4 cup unsalted butter (at room temperature), 2 smashed and finely minced garlic cloves, 2 tablespoons chopped fresh parsley, and 1/8 teaspoon salt. Stir until smooth and evenly mixed. If you refrigerate it, let it soften at room temperature before using.
• Prepare the bread: - For full sandwiches: split the 4 large soft rolls in half horizontally. - For hors d'oeuvres: cut 24 round circles about 2 inches in diameter from sandwich bread. You will use pairs of rounds (one bottom, one top) to make each hors d'oeuvre.
• Prepare the cheese and produce: ensure the wedge of brie is at room temperature, then slice it thinly so each roll half or bread round can be covered. Wash and thinly slice the cucumber. Thinly slice the small onion.
• Assemble each sandwich or hors d'oeuvre base: spread a generous amount of the garlic butter on each bottom roll half or bottom bread round.
• Prepare the tops: spread mayonnaise on each top roll half or top bread round.
• Layer the fillings on each buttered bottom: place cucumber slices, a slice of brie, then a few thin onion slices on top of the cucumber. For hors d'oeuvres, use one cucumber slice and a proportionally sized piece of brie and onion so the toppings fit the rounds.
• Close and finish: place the mayonnaise-spread top half onto each assembled bottom. For hors d'oeuvres, you may secure each sandwich round with a toothpick down the center if desired.
• Serve immediately. Makes 4 sandwiches or 12 hors d'oeuvres.