Description

These Cucumber Benedictine Tea Sandwiches are a refreshing and elegant appetizer, perfect for tea parties or light gatherings. The creamy spread combines softened cream cheese with shredded cucumber, fresh dill, green onions, mayonnaise, and sour cream, resulting in a flavorful and delicate sandwich filling. Serve chilled on soft white bread for a classic Southern treat that everyone will love.

Ingredients

Scale

Spread Ingredients

2 (8-oz.) packages cream cheese, softened
½ cup minced green onions (both onion and greens)
1 cup cucumber, peeled, seeded, and shredded
4 tablespoons chopped dill
2 tablespoons mayonnaise
1 tablespoon sour cream
Salt and pepper to taste

Assembly

Good quality white bread (or bread of your choice)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the cucumber: Peel the cucumber, cut it in half lengthwise, and scrape out the seeds. Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a fine-mesh strainer, sprinkle with a pinch of salt, and let it drain for 15 minutes.
Extract cucumber moisture: After draining, place the cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This prevents the spread from becoming watery.
Prepare the green onions: Trim the root ends and any wilted green parts from the green onions. Mince them finely, including both the white and green parts, ensuring the pieces are small enough to blend smoothly into the spread.
Mix the base: In a medium bowl, beat the softened cream cheese with a wooden spoon or an electric mixer until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl to remove any lumps.
Combine ingredients: Add the drained cucumber, minced green onions, chopped dill, mayonnaise, and sour cream to the cream cheese. Mix thoroughly until well incorporated and the spread becomes a pale green with flecks of herbs.
Season to taste: Gradually add salt and pepper, tasting as you go. The spread should be well-seasoned but not overly salty.
Chill the spread: Cover the Benedictine spread and refrigerate for at least 30 minutes or up to 24 hours to allow the flavors to meld together and the texture to firm up.
Prepare the bread: Choose soft, good-quality white bread and remove the crusts with a sharp knife to create classic tea sandwiches.
Assemble sandwiches: Spread a generous layer of Benedictine on one slice of bread, then top with another slice. Press gently so the sandwich adheres.
Cut and serve: Use a sharp knife to cut the sandwiches into triangles, fingers, or squares. Wipe your knife between cuts for clean edges. Garnish with dill sprigs if desired and serve chilled.

Notes

Draining and squeezing the cucumber is crucial to prevent watery sandwiches.
For variety, you can use whole wheat or rye bread instead of white bread.
The spread can be prepared a day ahead for convenience and better flavor development.
Make sure the cream cheese is fully softened before mixing for a smooth texture.
These sandwiches are best served chilled within 24 hours.