Best Benedictine Sandwich Spread Recipes

BENEDICTINE SPREAD

Steps:

• In a small bowl, combine the cream cheese, mayonnaise, salt, white pepper, dill and food coloring if desired; beat until smooth. Stir in cucumber and onion. Cover and refrigerate until serving. Serve with pita or snack rye bread.

BEST BENEDICTINE SPREAD

Steps:

• Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
• Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.

KENTUCKY BENEDICTINE SANDWICHES

Steps:

• Stir together first 7 ingredients to create benedictine spread.
• Spread mixture on 24 slices of white bread and top with remining bread slices to create sandwiches.
• Trim away sandwich crusts and cut each sandwich into 4 triangles with a serrated knife to create tea sandwiches.

BENEDICTINE SANDWICHES

Steps:

• Peel the cucumber, and remove the seeds.
• Place in a food processor and pulse about 5-6 times until minced. (I use my Pampered Chef handy chopper, chopping a few pieces at a time - about 15 chops).
• Transfer cucumber to a small mixing bowl.
• Chop onion in chopper or food processor, until finely minced. Add to cucumber.
• Add cream cheese, salt, food coloring and Tabasco, combining well.
• With a biscuit cutter, cut rounds out of bread slices.
• Spread a small amount of mayonnaise on bread rounds. Top with cucumber mixture, spreading to edges. Top with additional bread round.
• Garnish with parsley or other herbs as desired.

MS. JENNY BENEDICT'S FAMOUS CUCUMBER SPREAD

Steps:

• Peel and seed the cucumber: put in a food chopper and chop until very VERY VERY fine.
• In a small bowl, combine all the ingredients.
• Add food coloring to desired shade.
• Cover and refrigerate at least one hour before serving.

BENEDICTINE SANDWICH SPREAD

Steps:

• Place cream cheese in a bowl and mash with a fork until smooth. Wrap cucumber in cheesecloth, then squeeze out and discard juice. Add cucumber to cream cheese and mix thoroughly. Wrap onions in cheesecloth and squeeze juice into cream cheese mixture, then discard onions. Mix mayonnaise and Tabasco sauce into cream cheese mixture. Season to taste with salt, then add 1 drop food coloring and mix well. Serve on thinly sliced white sandwich bread, topped with another slice of bread, trimmed, and cut into finger sandwiches.

KENTUCKY BENEDICTINE SANDWICHES

Steps:

• Peel cucumber and slice in half lengthwise. Remove seeds with a small spoon. Place cucumber in a food processor and pulse 5 times, until minced.
• Place minced cucumber in small colander over glass bowl. Sprinkle with salt, toss, and allow to drain over bowl for one hour. Spread drained cucumber on dinner plate and pat with paper towel to remove excess moisture. Place cucumber in small glass bowl.
• Add onion and cream cheese to cucumber and stir well with spatula. Add hot sauce, food coloring. Season to taste with additional salt and pepper.
• Cut rounds out of bread slices with cookie or biscuit cutter. Spread small amount of mayonnaise on bread rounds. Spread cucumber mixture on half of rounds and top with another round. Garnish with sprig of parsley or watercress. Store covered in refrigerator. Serve chilled.