Ingredients for Benedictine Tea Sandwiches
- 1/2 English cucumber, peeled, seeded and grated
- 1/4 teaspoon salt
- 1/4 cup mayonnaise
- 8 ounces cream cheese, softened
- 1 tablespoon grated sweet onion
- 1/2 teaspoon dried dill weed
- 0 garlic cloves (not included in recipe)
- 12 slices white bread, crusts removed
- 1/8 teaspoon white pepper
- 1 dash green food coloring (optional)
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How to Make Benedictine Tea Sandwiches
- In a medium bowl, combine the softened cream cheese, diced cucumber, minced red onion, chopped dill, salt, and white pepper.
- Mix thoroughly until all ingredients are well combined and evenly distributed.
- Taste and adjust seasoning as needed. Add more onion for a sharper flavor, or leave it out entirely if you prefer a milder sandwich.
- Spread the cream cheese mixture evenly onto 4 slices of bread.
- Top each with a remaining slice of bread to create a sandwich.
- Cut each sandwich into quarters or smaller triangles using a sharp knife.
- Chill for at least 30 minutes before serving to allow flavors to meld and the sandwiches to firm up slightly.
- Serve immediately and enjoy! These are best served fresh but can be made a day ahead and stored in the fridge.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
8g
Fat
15g
Carbs
5g
