Recipe by Seasoned Cook
This is my sister's recipe which she makes for parties and holiday events. The sandwiches are always a popular food item! In Spring of 2007, this recipe was featured in two North Carolina newspapers by the famous Food Editor, Helen Moore. Plan ahead because the vegetable mixture needs to be refrigerated 25 hours for the flavors to blend well. The recipe yields 112 party-size, quartered sandwiches. Preparation time, not refrigeration time, is stated.
- 1 (1/4 ounce) envelope unflavored gelatin
- 1⁄4 cup cold water
- 2 large carrots, grated very fine
- 2 celery ribs, chopped very fine
- 2 cucumbers, peeled, seeded, chopped fine
- 1 small onion, minced
- 1 tablespoon lemon juice
- 1 pint mayonnaise (recommend Hellman's)
- 2 loaves white bread (long square-type)
Directions See How It's Made
- Dissolve gelatin in water according to directions.
- In a large bowl, mix dissolved gelatin with carrots, celery, cucumber, onion, lemon juice and mayonnaise. Refrigerate for 25 hours.
- When ready to make sandwiches, if mixture is too jelled to spread well, add 1/3 to 1/2 cup more mayonnaise.
- Using an electric knife, trim crusts from bread edges. Spread vegetable mixture on bread and make 28 sandwiches. Cut into quarters.
- Layer cut sandwiches in a large plastic container with damp paper towels between layers until serving time.