Description
Cucumber Benedictine Tea Sandwiches are a classic, refreshing finger sandwich perfect for tea parties, bridal showers, or light snacks. This recipe features a smooth and creamy spread made from cream cheese, shredded cucumber, fresh green onions, dill, mayonnaise, and sour cream, sandwiched between soft white bread with crusts removed. These sandwiches offer a delicate balance of fresh cucumber flavor and herbaceous notes, chilled to meld flavors before serving.
Ingredients
Scale
Benedictine Spread
- 2 (8-oz.) packages cream cheese, softened
- ½ cup minced green onions (both white and green parts)
- 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), crusts removed
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 to remove excess moisture.
- Extract cucumber moisture: After draining, transfer the grated cucumber to a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This prevents the spread from becoming too watery.
- Prepare the green onions: Trim the root ends and any wilted green parts from the green onions. Mince finely, including both the white and green parts, ensuring the pieces are small enough for a smooth mix into the spread.
- Mix the base: In a medium bowl, beat the softened cream cheese with a wooden spoon or electric mixer until smooth and fluffy (about 2 minutes). Scrape down the sides of the bowl to eliminate lumps and achieve an even texture.
- Combine ingredients: Add the drained cucumber, minced green onions, chopped dill, mayonnaise, and sour cream to the cream cheese. Stir thoroughly until well incorporated and the spread takes on a pale green color with herb flecks.
- Season to taste: Gradually add salt and pepper, tasting as you go. Aim for a well-seasoned spread without overpowering saltiness.
- Chill the spread: Cover the bowl and refrigerate the Benedictine spread for at least 30 minutes, or up to 24 hours, allowing flavors to meld and intensify.
- Prepare the bread: Select soft, good-quality white bread. For that classic tea sandwich look, carefully remove the crusts using a sharp knife.
- Assemble sandwiches: Spread a generous layer of the Benedictine mixture onto one slice of bread. Top with another slice and press gently to adhere the sandwich together.
- Cut and serve: Using a sharp knife, cut the assembled sandwiches into desired shapes such as triangles, fingers, or squares. Wipe the knife between cuts for clean edges. Garnish with fresh dill sprigs if desired before serving.
Notes
- Draining and squeezing the cucumber thoroughly is crucial to prevent watery sandwiches.
- The spread can be made up to 24 hours ahead to enhance the flavor.
- Alternative breads like whole wheat or rye can be used for variation.
- For added texture, consider finely chopped walnuts or celery in the spread.
- This recipe is best served chilled on the day it is assembled.
