3/4 c. reduced calorie mayonnaise
3 tbsp. finely chopped dill
3 tbsp. finely chopped tarragon or parsley
2 tsp. finely grated orange zest
18 thin slices soft white or egg style bread, about 3 1/2 x 3 1/2 inches
Very thin slices of sweet onion, such as Vidalia, Maui or red
Additional chopped herbs (optional)

In a small bowl, mix together mayonnaise, dill, tarragon and orange zest. Remove bread crusts and spread one side of each slice with 2 teaspoons herbed mayonnaise. Reserve extra mayonnaise.

Cover 9 slices of bread with the onion; top with remaining 9 slices. Cut each sandwich into 2 circles with a 1 1/2 inch round cookie cutter. Lightly spread remaining mayonnaise around outside edge of sandwiches and roll in additional chopped herbs to decorate. Yield 18 sandwiches.