Benedictine Tea Sandwiches
 
Makes about 2 cups
Ingredients
  • 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
Instructions
  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.
Notes
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.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/benedictine-tea-sandwiches-recipe/