Kentucky Derby Benedictine Sandwiches (Printable)

Classic Southern sandwiches featuring creamy cucumber spread on fresh white bread, ideal for brunch or snacks.

# What You'll Need:

→ Spread

01 - 1 large English cucumber, peeled and seeded
02 - 8 oz cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 2 tablespoons fresh dill, finely chopped
05 - 1 tablespoon chives, finely chopped
06 - 1 tablespoon onion, grated
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon ground white pepper
09 - 2-3 drops green food coloring, optional

→ Assembly

10 - 12 slices fresh white sandwich bread, crusts removed
11 - 2 tablespoons unsalted butter, softened, optional

# Cooking Steps:

01 - Grate the cucumber using a fine grater. Place the grated cucumber in a clean kitchen towel and squeeze out as much liquid as possible.
02 - In a medium bowl, combine the cream cheese, mayonnaise, dill, chives, grated onion, salt, and white pepper. Mix until smooth.
03 - Stir in the drained cucumber and mix until well blended. Add green food coloring if desired and mix until the color is uniform.
04 - If using, lightly butter one side of each slice of bread to prevent sogginess.
05 - Spread a generous layer of the Benedictine mixture on half of the bread slices. Top with the remaining bread slices to form sandwiches.
06 - Gently press and trim crusts if needed. Cut each sandwich into quarters using rectangles or triangles.
07 - Arrange on a platter and serve immediately, or cover with a damp paper towel and plastic wrap and refrigerate until serving.

# Expert Tips:

01 -
  • They taste elegant but require almost no cooking, just 15 minutes of gentle prep.
  • The cool, herbaceous filling is refreshing enough for spring gatherings without feeling heavy.
  • Once you master the spread, you'll find yourself making these for every occasion that deserves a little grace.
02 -
  • Squeezing the cucumber is not optional, no matter how much you dislike the step—it's the difference between a tea sandwich and a soggy disaster.
  • Room-temperature cream cheese makes all the difference; mixing cold cream cheese with delicate herbs will break them up and bruise their flavor.
03 -
  • Use a microplane for the onion and a sharp chef's knife for the herbs—bruised herbs turn dark and bitter, which defeats the whole purpose.
  • If your food coloring is too strong, the sandwiches will look artificial; start with two drops and add the third only if needed, stirring between each addition.
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