Instructions

• Make the garlic butter: in a small bowl combine 1/4 cup unsalted butter (at room temperature), 2 large cloves garlic (smashed and finely minced), 2 tablespoons chopped fresh parsley and 1/8 teaspoon salt. Mash or stir until evenly blended; set aside. (If you made this ahead and refrigerated it, let it soften at room temperature before using.)
• Prepare the bread: - For full sandwiches: slice the 4 large soft rolls in half horizontally. - For hors d'oeuvres: cut 24 round circles from sandwich bread about 2 inches in diameter.
• Prepare the fillings: wash and thinly slice the 1 cucumber; thinly slice the 1 small onion; slice the large wedge of brie into pieces thin enough to fit on the roll halves or bread rounds. Brie should be at room temperature for easier slicing and spreading.
• Spread condiments: spread a generous amount of the garlic butter on each bottom roll half or bread round. Spread mayonnaise on each top roll half or bread round.
• Assemble sandwiches: on each bottom half or round layer cucumber slices, a slice of brie, and a few thin slices of onion (in that order). Top with the mayonnaise-spread half.
• Finish hors d'oeuvres (if making rounds): use one slice of cucumber, a piece of brie and a thin slice of onion on each single round; secure each assembled round with a toothpick if desired.
• Serve immediately. Makes 4 sandwiches or 24 hors d'oeuvres.