These were great at a church reception. My plate was the first one cleared from the entire buffet table! My one alteration: I seeded one whole hothouse cucumber but didn't peel it. Then I grated it on the bigger holes on a box grater (directions from another cucumber sandwich recipe), rather than finely chopping the cucumber. I don't know why the picture shows sprouts, when they're clearly not in the recipe.
Kentucky Benedictine Tea Sandwiches
Photo: Jennifer Davick; Styling: Buffy Hargett
Yield: Makes 8 dozen
Total:
Recipe from
More From Southern Living
Recipe Time
Hands On:
15 Minutes
Total:
15 Minutes
Ingredients
- 2 (8-oz.) packages cream cheese, softened
- 1 cup peeled, seeded, and finely chopped cucumber
- 1/2 cup minced green onions
- 1/4 cup chopped fresh dill
- 2 tablespoons mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 48 white bread slices
Preparation
- Stir together first 7 ingredients. Spread mixture on 1 side of 24 bread slices; top with remaining 24 bread slices. Trim crusts from sandwiches; cut each sandwich into 4 triangles with a serrated knife.
- Pair with: Baumard Savennières or Oregon Pinot Gris.
Kentucky Benedictine Tea Sandwiches Recipe at a Glance
- COURSE: Appetizers, Sandwiches
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: Southern
- MAIN INGREDIENT: Cheese
- OCCASION: Summer
- PUBLICATION: Southern Living
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