Benedictine Sandwich Spread

Course: Appetizer, Lunch, Snack

Cuisine: North American

Prep Time: 30

Total Time: 30

Servings: mini sandwiches

Calories: 81kcal

Author: Lord Byron's Kitchen

Invented near the end of the 19th century, Benedictine Sandwich Spread is made with finely grated cucumbers, cream cheese, mayonnaise, and fresh dill. It's delicious when spread liberally on tea sandwiches, but can also be used as a dip.

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Ingredients

1 large English cucumber
8 ounces cream cheese (brick style) softened
2 tablespoons green onions, finely sliced
1/4 cup fresh dill, chopped
1 tablespoon mayonnaise
1/4 teaspoon ground black pepper
1/4 teaspoon salt
10 slices sandwich bread

Instructions

Wash the cucumber well. Trim off the ends and discard.
Next, slice the cucumber in half lengthwise and use a spoon to scrape out and discard the seeds.
Use a box grater to shred the cucumber using the side with the smaller holes. Next, add the salt to the cucumber and mix it though with your fingertips.
Transfer the cucumber to a clean kitchen towel. Pile it up neatly in the middle of the towel so that you can easily gather up the sides. Let it sit for five minutes.
Gather up the ends of the towel and twist firmly, holding the ball of cucumber tightly. Squeeze as much of the liquid out as you possibly can. Discard it.
In a bowl, beat together the cream cheese, mayonnaise, and ground black pepper until creamy and smooth.
Next, stir in the minced cucumber, sliced green onions, and chopped fresh dill.
Lay half of the sliced bread out into a single layer onto a clean table or countertop Evenly share the cucumber mixture over the bread.
Spread the mixture as evenly as possible over the entire surface of each slices of bread.
Top each with a second slice of bread and press down gently. Slice into triangles or rectangles. (It is up to you if you would like to trim away the crusts of leave them on – I removed them.)
Plate, garnish with fresh dill, and serve immediately, or cover with plastic wrap and keep refrigerated.
Benedictine Sandwiches will keep in the fridge for 3-5 hours. After that time, the bread will soak up some of the moisture from the cucumber mixture. They are still delicious and edible, but might not be as presentable if you are serving these to anyone other than your family or friends. Enjoy!

Notes

Nutrition