This easy Kentucky Derby benedictine tea sandwich recipe is the ultimate cucumber sandwich. Perfect for picnics and entertaining too!
If you like this recipe, check out my Clubhouse Sandwich next!
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What makes this a benedictine sandwich is the spread. Grated onion and fresh cucumber are salted and the liquid is drained away. The vegetables are then mixed with whipped cream cheese, a dash or Worcestershire sauce and lots of fresh dill. This green spread is full spring flavor and perfectly compliments the crispy cucumber slices.
Benedictine sandwiches are traditionally served at Kentucky Derby parties. They are also perfect for entertaining, like for a baby shower or bridal showers. The spread can be made ahead. The assembly is easy and they are always a crowd pleaser.
What’s with the name?
This easy Kentucky Derby sandwich recipe gets its name from world famous chef Jennie Carter Benedict. Benedict = Benedictine. She created this delicious cucumber sandwich recipe with the benedictine spread in the early 1900s. It has stood the test of time and is still be very popular today.
More Kentucky derby party recipes
Ingredients for easy Kentucky derby benedictine tea sandwich recipe
- English Cucumber – I like using an English cucumber because the skin is thin and the seeds are small. Although any fresh cucumbers will work for these sandwiches.
- Whipped Cream Cheese – Using a tub of whipped cream cheese eliminates the need to soften the cream cheese beforehand. The whipped cream cheese is light and airy, making a green spread that is easy to spread on the soft, white bread.
- Bread – Try and find a loaf of hearty white bread with the bread slices being a uniform square shape. Pepperidge Farm makes some good varieties.
- Fresh Dill – Definitely splurge and use fresh herbs in this sandwich.
- Onion – I like the color of a red onion. But you can use a sweet onion like Vidalia if you prefer.
- Lemon Juice – Lemon juice brightens the flavor of the fresh cucumber.
- Worcestershire Sauce – Optional but I prefer it to adding hot sauce to this sandwich.
- Salt – Adds flavor plus helps to draw the moisture from the shredded cucumber and onion.
- Variations – Some recipes call for a few drops of green food coloring in the signature spread. Feel free to use another fresh herb, like chives in the mix. Or add some chopped green onions to the spread. You could also add some alfalfa sprouts.
Instructions for making a benedictine sandwich
- Use a box grater to grate about 1/3 of a fresh cucumber and about 1/2 of a small onion. Stir in salt and lemon juice and set aside. And before mixing it into the cream cheese, use a fine mesh strainer to press the excess liquid from the grated cucumber and onion.
- Thinly slice the rest of the cucumber. Then combine the cream cheese with fresh dill, Worcestershire sauce and the grated and drained cucumber and onion.
- Assemble the sandwiches. For traditional triangle shaped finger sandwiches, I think it’s much easier to cut the bread first, before assembling. It makes each triangle more uniform and neat looking. You could also use a biscuit cutter to make round sandwich shapes.
- You’ll find ingredient measurements and full instruction in my free and printable recipe card.
Serving suggestions
I love a good tea sandwich! Serve these alongside more triangle bread sandwiches spread with pimento cheese and egg salad. And of course mint juleps if it’s for the derby. Here’s some more recipes to round out a menu –
Storage directions
The softened cream cheese spread and the sliced cucumbers can be prepared a day in advance of your party. Once the sandwiches are assembled, they should be eaten the same day. Any leftover spread and sliced cucumbers can be stored in separate airtight containers. Keep them refrigerated for another day or two.
Kitchen tools
- A box grater for grating the cucumber and onions
- My favorite and inexpensive handheld mandoline slicer for evenly slicing the cucumbers
- A sharp knife for cutting the bread into triangle shapes
- Favorite set of mixing bowls with lids for both mixing and storing
Benedictine Sandwich
Ingredients
- 12 slices white bread
- 12 oz whipped cream cheese
- 1 large English cucumber
- 1/2 small red onion
- 1/4 cup fresh dill finely chopped
- 1 tsp salt
- 2 tsp Worcestershire sauce
- 1 tbsp lemon juice
Instructions
- Wash and dry the cucumber. Grate about 1/3 of the cucumber into a small bowl. Use a mandoline slicer or sharp knife to thinly slice the remaining cucumber.
- Grate the onion into the same bowl as the cucumber. Stir the salt and lemon juice into the grated onion and cucumber. Set aside.
- Put the whipped cream cheese into a large bowl.
- Use a strainer to drain the grated cucumber and onion. Be sure to press as much liquid out as you can.
- Add the drained cucumber and onion, the chopped dill and the Worcestershire sauce to the bowl of cream cheese.
- Use a rubber spatula to mix the cucumber spread until well combined and smooth.
- Cut the crusts of the bread. Cut each piece into four even triangles.
- Spread a thin layer of the cucumber sauce on each piece of bread. Top half the bread slices with two or three halves of cucumber slices. Then top them with the other half of the bread slices.
- Serve immediately.
Nutrition
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