Vegetable Sandwiches

I will say that Mrs. Pressley (a caterer and aunt of a good friend) made these famous in Charlotte in the 60's and 70's BUT the recipe has NEVER been given out. So, this is my recipe for it--as many other folks have theirs. Marie's (the niece), are even better. I think she uses a lot more onion. You will never believe how good these are. ~Gretchen

2 cucumbers, peeled and seeded
1/2 red bell pepper
2 ribs celery
1 carrot
1 small onion

1 envelope of gelatin
1 cup mayo
Salt and freshly ground black pepper
2 loaves thin-sliced sandwich bread

Grate on a fine grater/shredder of your food processor or a box grater. Put in a sieve and allow to drain, reserving the liquid.

Soften 1 envelope of gelatin in the veggie liquid. Add 1/2C boiling water and dissolve the gelatin completely.
Mix the gelatin with 1C mayo. Add veggies, taste for salt and add as needed and a little pepper and mix well. Refrigerate to set.

2 loaves thin sandwich bread. If you can find wheat sandwich bread it is nice to mix the two kinds. Cut off crusts.

The evening or morning before the event spread the bread with the gelled veggie mixture. Do not overload. Top with another piece of bread. Cut into triangles or fingers. Arrange on your serving tray, put a moistened paper towel on top and tightly close to keep soft and fresh.

You can serve it out of a bowl with crackers too, of course, for just a cocktail thingy. ~Gretchen

Source of recipe: Gretchen