Benedictine Tea Sandwiches |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cool, light, refreshing taste treat for hot summer days. The combination of cucumber, cream cheese and dill is to die for! Adjust amount of onion to personal taste. I tasted this when the wife of an associate made them years ago. I muddled around until I came up with this recipe which is as close as I could get to the original. The recipe originated in Kentucky, I believe. Ingredients:
2 english cucumbers, peeled & grated |
1 tablespoon salt |
1/3 cup mayonnaise |
8 ounces cream cheese, softened |
1/4-1/2 cup sweet onion, finely chopped |
3 tablespoons fresh baby dill weed, chopped fine |
1 garlic clove, minced fine |
1 loaf sliced soft white bread |
Directions:
1. Place grated cucumber in colander and sprinkle with salt. Toss to coat and let stand for 20 minutes. Drain and press out as much moisture as possible. Pat with paper towels to remove any remaining moisture.
2. With paddle attachment on stand mixer, beat mayo, cream cheese, onion*, dill & garlic until creamy.
3. Add drained cucumber and mix well. Salt to taste if needed.
4. Spread mixture on white sandwich bread. Slice off crusts. Cut sandwiches into driangles or diamonds or seal with a sandwich press** if desired (see note below).
5. *Walla Walla, Vidalia, or Mayan onions work best - must be sweet onions so they don't overpower the delicate balance of the other ingredients.
6. **If using a sandwich press, cut bread first, place filling in, then press to seal (this keeps the edges clean so they will seal better).
7. If not serving immediately, refrigerate, covered.
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