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Herb-Glazed

Yields1 Serving

Tested Recipe!

 1 ⅔ cups water
  tsp peppercorns
 ½ bay leaf
 ½ tsp dried dill
 3 oz package lemon gelatin
 ½ tsp salt
 1 dash cayenne
 3 tbsp vinegar
 6-8 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 ΒΌ cup for each large sandwich. Chill until glaze is firm.

*Notes
3

*Some sandwich suggestions include - Pumpernickel bread spread with mustard and topped with swiss cheese, sauerkraut and corned beef, buttered whole wheat bread spread with bleu cheese and topped with sliced chicken and crisp bacon.