Benedictine Tea Sandwiches

Benedictine Tea Sandwiches on a round pewter trayCreated in the early 1900s by Louisville, Kentucky, restaurateur Jennie Benedict, Benedictine is a cool combination of cream cheese, cucumber, and onion. It makes the perfect spread for simple Benedictine Tea Sandwiches.

Benedictine Tea Sandwiches
Makes about 2 cups
  • 2 cups shredded seedless cucumber
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1⁄4 teaspoon onion powder
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 teaspoon ground black pepper
  • 1⁄8 teaspoon ground red pepper
  • Whole wheat bread slices, crusts removed
  • Garnish: thinly sliced cucumber, ground black pepper
  1. Place cucumber on several layers of paper towels. Cover with additional layers of paper towels, and press to extract excess liquid.
  2. In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Add cucumber, mayonnaise, onion powder, salt, black pepper, and red pepper, stirring until combined.
  3. Cut bread into desired shapes. Top each with about 2 teaspoons cucumber spread. Garnish with cucumber slices and pepper, if desired.
Kitchen Tip: To make ahead, place assembled sandwiches on a serving platter. Cover with several layers of lightly dampened paper towels. Cover with plastic wrap. Refrigerate for up to 1 hour. Garnish before serving.

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