Herb-Glazed Sandwiches
Vintage recipe for open-faced sandwiches covered with a layer of herbed lemon Jell-O
  • 1⅔ cup water
  • ⅛ teaspoon peppercorns
  • ½ bay leaf
  • ½ teaspoon dried dill
  • 1 3 oz. package Jell-O lemon gelatin
  • ½ teaspoon salt
  • Dash of cayenne
  • 3 Tablespoons of vinegar
  • 6 to 8 open-faced sandwiches*
  1. Combine water, peppercorns, bay leaf and dried dill in a saucepan. Cover and simmer about 10 minutes; strain. Dissolve Jell-O, salt and cayenne in the hot liquid. Add vinegar. Chill until syrupy.
  2. Place sandwiches on a rack and pour syrupy gelatin over them, allowing about ¼ cup for each large sandwich. Chill until glaze is firm.
  3. *Some sandwich suggestions include - Pumpernickel bread spread with mustarrd and topped with swiss cheese, sauerkraut and corned beef, buttered whole wheat bread spread with bleu cheese and topped with sliced chicked and crisp bacon.
Recipe by The Mid-Century Menu at http://www.midcenturymenu.com/2012/08/herb-glazed-sandwiches-toms-pick-from-the-glistening-and-jiggly-gelatin-contest/