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Herb-Glazed

Yields1 Serving

Tested Recipe!

 1 ⅔ cups water
 ⅛ 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.

Nutrition Facts

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