Best Kentucky Benedictine Sandwiches Recipes

BENEDICTINE SPREAD

Benedictine Spread image

This version of a traditional, Kentucky cucumber spread comes from our Test Kitchen. Serve it as an appetizer dip or sandwich filling.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1-3/4 cups.

Number Of Ingredients 9

Ingredients

1 package (8 ounces) cream cheese, softened
1 tablespoon mayonnaise
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dill weed
1 drop green food coloring, optional
3/4 cup finely chopped peeled cucumber, patted dry
1/4 cup finely chopped onion
Pita bread wedges or snack rye bread

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.

Nutrition Facts :

KENTUCKY BENEDICTINE SANDWICHES

Kentucky Benedictine Sandwiches image

These are a Kentucky Derby tradition. Great to serve at a K.D. party! This version is from Paula Deen with a few changes of my own.

Provided by KathyP53

Categories Lunch/Snacks

Time 20m

Yield 25 sandwiches

Number Of Ingredients 9

Ingredients

1 medium cucumber
1 small onion, quartered
1 (8 ounce) package cream cheese, softened
1/2 teaspoon salt
1 dash hot pepper sauce
1 drop green food coloring
1 loaf thinly sliced white bread (like Pepperidge Farm)
mayonnaise
parsley (to garnish) or watercress (to garnish)

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.

KENTUCKY BENEDICTINE

Kentucky Benedictine image

Provided by Trisha Yearwood

Categories appetizer

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 Persian cucumbers
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 lemon, juiced
Dash of hot sauce
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh dill, plus more for garnish
3 scallions, finely chopped
2 zucchini, sliced 1/2 inch thick on a bias
2 yellow squash, sliced 1/2 inch thick on a bias

Steps:

Grate the unpeeled cucumbers on a box grater. Wrap in a kitchen towel and wring out any excess liquid.
Combine the cream cheese, sour cream, lemon juice and hot sauce in a food processor and process until smooth. Season with salt and pepper. Add the cucumbers, chives, parsley, dill and scallions and pulse, stopping to scrape down the sides several times, until pale green and almost smooth. Refrigerate until chilled, at least 1 hour.
Spread the Benedictine on the zucchini and squash slices and garnish with reserved dill fronds.

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