Benedictine Sandwich

three benedictine triangle sandwiches on a mint green plate, garnished with fresh dill and pink flowers

This easy Kentucky Derby benedictine tea sandwich recipe is the ultimate cucumber sandwich. Perfect for picnics and entertaining too!

Course Appetizer

Cuisine American

Keyword benedictine sandwich, benedictine tea sandwiches, cucumber sandwiches, easy kentucky derby benedictine sandwich recipe, kentucky benedictine sandwiches

Prep Time 30

Servings

Calories 174kcal

Author Jill McOwen

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