Benedictine Tea Sandwiches Recipes

BENEDICTINE TEA SANDWICHES

Steps:

• Place cucumber on several layers of paper towels. Cover with additional layers of paper towels, and press to extract excess liquid.
• 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.
• Cut bread into desired shapes. Top each with about 2 teaspoons cucumber spread. Garnish with cucumber slices and pepper, if desired.

BENEDICTINE TEA SANDWICHES

Steps:

• In a medium bowl and using an electric mixer at high speed, beat together the cream cheese, mascarpone, mayonnaise, parsley, and garlic salt. Mix until smooth and creamy, about 2 minutes. Using a 3-inch horseshoe-shaped cutter, cut bread. Spread about 2 tablespoons cream cheese mixture onto each horseshoe-shaped slice. Top each with another piece of bread, and set aside. Using a vegetable peeler, thinly slice cucumber, being careful not to include seeds. Wrap one thin slice of cucumber around the center of each horseshoe-shaped sandwich. Serve immediately.

KENTUCKY BENEDICTINE SANDWICHES

Steps:

• Stir together first 7 ingredients to create benedictine spread.
• Spread mixture on 24 slices of white bread and top with remining bread slices to create sandwiches.
• Trim away sandwich crusts and cut each sandwich into 4 triangles with a serrated knife to create tea sandwiches.

BENEDICTINE TEA SANDWICHES

Steps:

• Place grated cucumber in colander and sprinkle with salt. Toss to coat and let stand for 20 minutes. Drain and press out as much moisture as possible. Pat with paper towels to remove any remaining moisture.
• With paddle attachment on stand mixer, beat mayo, cream cheese, onion*, dill & garlic until creamy.
• Add drained cucumber and mix well. Salt to taste if needed.
• Spread mixture on white sandwich bread. Slice off crusts. Cut sandwiches into driangles or diamonds or seal with a sandwich press** if desired (see note below).
• *Walla Walla, Vidalia, or Mayan onions work best - must be sweet onions so they don't overpower the delicate balance of the other ingredients.
• **If using a sandwich press, cut bread first, place filling in, then press to seal (this keeps the edges clean so they will seal better).
• If not serving immediately, refrigerate, covered.

BORAGE, BENEDICTINE AND BACON SANDWICHES

Steps:

• Working in batches if necessary, cook the bacon in a large skillet over medium heat until crispy, about 10 minutes. Drain on paper towels.
• While the bacon is cooking, grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in cheesecloth and squeeze to remove as much liquid as possible.
• Combine the cream cheese and mayonnaise in a stand mixer fitted with a paddle attachment and mix until smooth, about 1 minute. Add the cucumber and red onion and mix until combined, about 30 seconds. Season with salt and pepper. Cover and refrigerate for 1 hour.
• To assemble the sandwiches, divide the cream cheese mixture evenly between 4 slices of bread. Break the strips of bacon in half and top each sandwich with 4 halves. Sprinkle the borage petals over the top, then cover with the remaining four slices of bread and press down firmly. Cut away the crusts. Slice the sandwiches diagonally in half and then diagonally again, to make triangles. Serve.

BENEDICTINE SANDWICHES

Steps:

• 1. Cut cucumber in half and remove the seeds with a spoon.
• 2. Place the cucumber and onion in a food processor and puree.
• 3. Place the puree in a stainer to drain off excess liquid.
• 4. Place the cucumber mixture back in the food processor with the cream cheese and salt and puree until combined.
• 5. Spread onto bread to make sandwiches.
• 6. Serve.

BENEDICTINE SANDWICHES

Steps:

• Peel the cucumber, and remove the seeds.
• Place in a food processor and pulse about 5-6 times until minced. (I use my Pampered Chef handy chopper, chopping a few pieces at a time - about 15 chops).
• Transfer cucumber to a small mixing bowl.
• Chop onion in chopper or food processor, until finely minced. Add to cucumber.
• Add cream cheese, salt, food coloring and Tabasco, combining well.
• With a biscuit cutter, cut rounds out of bread slices.
• Spread a small amount of mayonnaise on bread rounds. Top with cucumber mixture, spreading to edges. Top with additional bread round.
• Garnish with parsley or other herbs as desired.

BEST BENEDICTINE SPREAD

Steps:

• Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
• Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.