donna hay magazine

(venetian tea sandwiches)¼ cup (75g) mayonnaise¼ cup flat-leaf parsley leaves, finely chopped2 teaspoons finely grated lemon rind1 tablespoon lemon juice200g marinated artichokes, drained and choppedsea salt and cracked black pepper8 slices white bread60g parmesan, thinly slicedtry these alternative fillingsand gorgonzola, pickled pear and thyme.``````http://www.donnahay.com 157``````find more tramezzini recipes at donnahay.comRECIPEJESSICA BROOK