Best Benedictine Tea Sandwiches Recipes

BENEDICTINE TEA SANDWICHES

Benedictine Tea Sandwiches image

Cool, light, refreshing taste treat for hot summer days. The combination of cucumber, cream cheese and dill is to die for! Adjust amount of onion to personal taste. I tasted this when the wife of an associate made them years ago. I muddled around until I came up with this recipe which is as close as I could get to the original. The recipe originated in Kentucky, I believe.

Provided by GrammaJeanne

Categories Lunch/Snacks

Time 30m

Yield 36-40 finger sandwiches, 18-20 serving(s)

Number Of Ingredients 8

Ingredients

2 English cucumbers, peeled & grated
1 tablespoon salt
1/3 cup mayonnaise
8 ounces cream cheese, softened
1/4-1/2 cup sweet onion, finely chopped
3 tablespoons fresh baby dill weed, chopped fine
1 garlic clove, minced fine
1 loaf sliced soft white bread

Steps:

Place grated cucumber in colander and sprinkle with salt. Toss to coat and let stand for 20 minutes. Drain and press out as much moisture as possible. Pat with paper towels to remove any remaining moisture.
With paddle attachment on stand mixer, beat mayo, cream cheese, onion*, dill & garlic until creamy.
Add drained cucumber and mix well. Salt to taste if needed.
Spread mixture on white sandwich bread. Slice off crusts. Cut sandwiches into driangles or diamonds or seal with a sandwich press** if desired (see note below).
*Walla Walla, Vidalia, or Mayan onions work best - must be sweet onions so they don't overpower the delicate balance of the other ingredients.
**If using a sandwich press, cut bread first, place filling in, then press to seal (this keeps the edges clean so they will seal better).
If not serving immediately, refrigerate, covered.

Nutrition Facts : Calories 141.1, Fat 6.8, SaturatedFat 3.2, Cholesterol 15, Sodium 645.8, Carbohydrate 16.9, Fiber 0.9, Sugar 2.2, Protein 3.4

T'S BENEDICTINE TEA SANDWICHES

T'S BENEDICTINE TEA SANDWICHES image

Benedictine is a very unique green cucumber flavored spread that was born in my native state, Kentucky. These benedictine and bacon tea sandwiches are traditional Derby Day fare, but everyone loves them, so they're welcome anytime. They are wonderfully cool and delicious appetizers for cocktail parties, picnics or afternoon teas. Even folks who say they don't care for cucumbers love benedictine. This is my version of the Kentucky classic. (For vegetarians, just omit the bacon slices from the sandwich assembly.)

Provided by Teresa G. @sokygal

Categories Spreads

Number Of Ingredients 12

Ingredients

FOR THE SPREAD
8 ounce(s) cream cheese, softened
3 tablespoon(s) cucumber juice (1 medium small fresh cucumber)
1 tablespoon(s) sweet onion juice (1 small onion)
1/4 to 1/3 teaspoon(s) salt
1/2 teaspoon(s) lemon juice
5 drops - green food color gel (optional)
FOR SANDWICH ASSEMBLY
- bread slices, crusts removed (white bread is traditional, but use what you like)
- prepared benedictine
- crisp cooked bacon slices
- quick pickled cucumber slices (optional, see *note)

Steps:

Peel cucumber; grate over a bowl, using a micro plane or fine grater.
Pour pulp and juice into a coffee filter placed in a small strainer over small bowl; gather ends of filter and gently squeeze and press to release juice into bowl.
Measure 3 tablespoons cucumber juice into another small bowl. Discard remaining juice and pulp.
Repeat process with onion for 1 tablespoon juice to add to cucumber juice.
To combined juices, add 1/4 to 1/3 teaspoon salt, 1/2 teaspoon lemon juice and 5 drops of green food color gel; stir and mix well; set aside.
In a small mixing bowl, use a fork to mash cream cheese well (or you may use a mixer.)
Gradually add juice, mixing and mashing with fork (or mixer)until well incorporated and smooth.
Cover and refrigerate (for up to one week) before serving.
To assemble sandwiches, cut each piece of crustless bread into 4 equal squares or 3 equal rectangles using a serrated knife.
Spread benedictine on each piece of bread.
Place 1/2 strip of bacon on half of the rectangles, or place 1/3 strip of bacon on 1/2 of the squares; place pickled cucumber slices on bacon, if using.
Place remaining pieces, benedictine side down, on pieces with bacon.
Cover and refrigerate until served. Serve cold or room temperature.
*Note: Link for quick pickles https://www.justapinch.com/recipes/side/vegetable/moms-quick-pickles.html?p=1

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