Benedictine Tea Sandwiches 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 and pays homage to the Kentucky-reared author of The Poisonwood Bible, Barbara Kingsolver. This recipe comes from the Literary Luncheon in the September issue of Southern Lady. Pick up the issue at newsstands or online to get the entire menu.

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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