GET TOGETHER VEGETABLE SANDWICHES

10 slices day-old white loaf bread
10 slices day-old brown loaf bread
2 medium-size ripe tomatoes, cored and peeled
1 small green bell pepper, seeded
1 medium-size onion, peeled
1 medium-size cucumber, peeled
1 1/2 cups mayonnaise, such as Hellmann's
1 teaspoon salt
Black pepper, to taste
1 tablespoon unflavored gelatin
1/4 cup water

Trim off edges of both types of bread and set slices aside.

On a cutting board, finely chop tomatoes, bell pepper, onion and cucumber, and combine well. Drain vegetables in a colander for about 15 minutes.

Transfer vegetables to a large mixing bowl. Add mayonnaise, salt and pepper, and mix well.

In a small saucepan, combine gelatin and water, stir and dissolve over low heat. Add dissolved gelatin to vegetables, and stir until well-blended. Chill about 2 hours until firm.

TO MAKE SANDWICHES (UP TO 2 DAYS AHEAD):
Spread 1/4 cup vegetable filling over each slice of white bread, top each with a slice of brown bread and cut each sandwich into thirds. Arrange finger sandwiches on a tray with alternate bread colors facing up. Cover tightly with plastic wrap and chill until ready to serve. (Or store sandwiches, chilled, up to 2 days in a tightly covered plastic container.)

Makes 30 finger sandwiches
Source: My Mother's Southern Entertaining by James Villas with Martha Pearl Villas