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Vegetable Sandwiches

Course: Main Course
Servings: 0
Author: Buford Quay

Ingredients

  • 4 to matoes unpeeled, chopped fine
  • 2 medium cucumbers
  • 1 green pepper
  • 2 small spring onions
  • 2 small carrots grated
  • 1 1/2 envelopes gelatin plain
  • salt and pepper to taste
  • 1 cup mayonnaise

Instructions

  • Grind cucumbers, pepper, and onions in a grinder or chop fine in a food
  • processor. Add tomatoes and carrots and drain. Save 3 tablespoons juice.
  • Soak gelatin in juice and dissolve over warm water. Add to vegetables
  • and fold in mayonnaise. Salt and pepper to taste. Leave in refrigerator
  • overnight. Spread on bread when ready to serve.

Notes

This makes a little more than a quart of filling and spreads a lot of
sandwiches. It keeps well in refrigerator for several days.
Recipe By: Buford Quay
Serving Size: 1