Kentucky Benedictine Sandwiches Recipes

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KENTUCKY BENEDICTINE SANDWICHES



Kentucky Benedictine Sandwiches image

The Bluegrass State has given us plenty of delicious dishes, and benedictine sandwiches are one of our favorites. These eight-ingredient tea sandwiches are a lovely addition to lunches, brunches, and teas. Kentucky Benedictines pair with anything and everything thanks to their flavor-a wonderful mix of fresh crunch and smooth creaminess. A base of white bread plays host to the Benedictine spread, which is a blend of cream cheese, chopped cucumber, green onions, a sprinkling of dill, mayo, and a healthy dose of salt and pepper. This is our best-ever tea sandwich recipe, partly because it's so easy, and partly because it's so delicious. Even if you're low on time, this recipe will leave you with a platter of bite-sized apps that you'll be proud to share with all your friends and family. They're a must-make for your next ladies' luncheon. Scale the recipe up or down depending on how many people you're feeding. It doubles-even triples!-just beautifully.

Provided by Southern Living Editors

Time 15m

Yield Makes 8 dozen

Number Of Ingredients 8

2 packages softened cream cheese (8-oz.)
1/2 cup green onions, minced
1 cup cucumber, peeled, seeded, and chopped
4 tablespoons dil, chopped
2 tablespoons mayonnaise
1/2 teaspoon pepper
1/2 teaspoon salt
2 loafs sliced white bread

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.

KENTUCKY BENEDICTINE SANDWICHES



Kentucky Benedictine Sandwiches image

These are a Kentucky Derby tradition. Great to serve at a K.D. party! This version is from Paula Deen with a few changes of my own.

Provided by KathyP53

Categories     Lunch/Snacks

Time 20m

Yield 25 sandwiches

Number Of Ingredients 9

1 medium cucumber
1 small onion, quartered
1 (8 ounce) package cream cheese, softened
1/2 teaspoon salt
1 dash hot pepper sauce
1 drop green food coloring
1 loaf thinly sliced white bread (like Pepperidge Farm)
mayonnaise
parsley (to garnish) or watercress (to garnish)

Steps:

  • Peel cucumber and slice in half lengthwise. Remove seeds with a small spoon. Place cucumber in a food processor and pulse 5 times, until minced.
  • Place minced cucumber in small colander over glass bowl. Sprinkle with salt, toss, and allow to drain over bowl for one hour. Spread drained cucumber on dinner plate and pat with paper towel to remove excess moisture. Place cucumber in small glass bowl.
  • Add onion and cream cheese to cucumber and stir well with spatula. Add hot sauce, food coloring. Season to taste with additional salt and pepper.
  • Cut rounds out of bread slices with cookie or biscuit cutter. Spread small amount of mayonnaise on bread rounds. Spread cucumber mixture on half of rounds and top with another round. Garnish with sprig of parsley or watercress. Store covered in refrigerator. Serve chilled.

KENTUCKY BENEDICTINE



Kentucky Benedictine image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

2 Persian cucumbers
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 lemon, juiced
Dash of hot sauce
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh dill, plus more for garnish
3 scallions, finely chopped
2 zucchini, sliced 1/2 inch thick on a bias
2 yellow squash, sliced 1/2 inch thick on a bias

Steps:

  • Grate the unpeeled cucumbers on a box grater. Wrap in a kitchen towel and wring out any excess liquid.
  • Combine the cream cheese, sour cream, lemon juice and hot sauce in a food processor and process until smooth. Season with salt and pepper. Add the cucumbers, chives, parsley, dill and scallions and pulse, stopping to scrape down the sides several times, until pale green and almost smooth. Refrigerate until chilled, at least 1 hour.
  • Spread the Benedictine on the zucchini and squash slices and garnish with reserved dill fronds.

BENEDICTINE SANDWICHES



Benedictine Sandwiches image

Perfect finger sandwiches - the first ones to go at any "tea" or luncheon. From Paula Deen I just tweak the Tabasco a bit...

Provided by LorenLou

Categories     Lunch/Snacks

Time 15m

Yield 18-22 finger sandwiches

Number Of Ingredients 8

1 large cucumber
1/4 medium onions (one piece of) or 1/4 medium onion (one piece of)
8 ounces cream cheese, softened (lite is fine)
1/2 teaspoon salt
3 dashes Tabasco sauce
1 drop green food coloring
mayonnaise
thin-sliced white bread (I just buy the store brand of thin-sliced bread)

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.

Nutrition Facts : Calories 47.1, Fat 4.4, SaturatedFat 2.8, Cholesterol 13.9, Sodium 102.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.4, Protein 1.1

BENEDICTINE



Benedictine image

Provided by Damaris Phillips

Categories     appetizer

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 large cucumber, peeled and seeded
8 ounces (225 grams) cream cheese, softened
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons finely chopped red onion
Kosher salt and freshly ground black pepper
Fresh carrots, grape tomatoes, endive leaves, radishes and small Persian cucumbers or crackers, for serving

Steps:

  • Grate the cucumber on the large holes of a box grater. Allow to drain in a layer of cheesecloth in a mesh strainer fitted over a bowl. Squeeze to remove excess liquid.
  • Meanwhile, combine the cream cheese and mayonnaise in a large bowl and mix with a rubber spatula until smooth. Add the cucumber and onion and mix until combined. Season with salt and pepper. Cover and refrigerate for 1 hour.

BEST BENEDICTINE SPREAD



Best Benedictine Spread image

This Louisville staple is an easy and refreshing cucumber spread or dip and can be served with almost anything you could imagine. Dipping club crackers or pita and French bread toast points are favorites, but carrot sticks and pretzels are great too. We use it for cucumber sandwiches, spread it onto our BLTs, and use it as a sauce on poached salmon. You can serve it immediately or refrigerate it to firm up and let the flavors meld.

Provided by Heather

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 10m

Yield 10

Number Of Ingredients 7

2 English cucumbers - peeled, seeded, and cut into 2-inch chunks
2 tablespoons minced white onion
1 (8 ounce) package cream cheese, softened
½ teaspoon dried dill
1 dash hot pepper sauce (such as Tabasco®), or to taste
1 drop green food coloring, or as needed
cayenne pepper, or to taste

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.

Nutrition Facts : Calories 84 calories, Carbohydrate 1.8 g, Cholesterol 24.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 67.9 mg, Sugar 0.1 g

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