Kentucky Benedictine Sandwiches
Transport your taste buds to the heart of Kentucky with these elegant and refreshingly savory Benedictine Sandwiches. Perfect for afternoon teas, bridal showers, or Derby Day celebrations, this Southern classic features a creamy spread made from grated cucumber, soft cream cheese, a hint of onion juice, and flavorful dill. For a touch of tradition, a single drop of green food coloring lends the mixture its signature pale green hue. Spread generously on fluffy white sandwich bread (crusts trimmed for a polished touch), and cut into dainty rectangles or triangles for effortless serving. Quick to prepare in just 20 minutes and visually charming with optional herb garnishes, these finger sandwiches are an irresistible crowd-pleaser. Perfect for entertaining or adding sophistication to any occasion!
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Recipe Information
Ingredients
- 1 medium Cucumber
- 8 ounces Cream cheese
- 2 tablespoons Mayonnaise
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Onion juice (or finely grated onion)
- 1 teaspoon Fresh dill (optional, chopped)
- 1 drop Green food coloring (optional)
- 8 slices White sandwich bread
- 4 sprigs Fresh parsley or dill sprigs (optional, for garnish)
Instructions
Peel the cucumber and grate it finely using a box grater or food processor. Place the grated cucumber in a clean kitchen towel, and squeeze out as much excess moisture as possible.
In a medium bowl, combine the softened cream cheese and mayonnaise. Mix until smooth and well-combined.
Stir in the grated cucumber, salt, black pepper, onion juice, and fresh dill (if using). Mix until fully incorporated.
If desired, add one drop of green food coloring to achieve a light green hue, and mix thoroughly.
Trim the crusts off the slices of white bread for a more traditional presentation, if desired.
Spread a generous amount of the Benedictine mixture onto half of the bread slices.
Top with the remaining bread slices to form sandwiches. Cut each sandwich into quarters (rectangles or triangles) for dainty serving sizes.
Garnish with fresh parsley or dill sprigs, if desired, and serve immediately. These sandwiches can also be covered and refrigerated for up to an hour before serving.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 28.1 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
