Kentucky Derby Benedictine Tea (Print View)

Classic cucumber and cream cheese sandwiches, ideal for southern-style brunch or snack occasions.

# Components:

→ 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

→ Sandwich Assembly

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

# Preparation 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 as 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 Advice:

01 -
  • They're refreshing without being heavy, perfect for when you want something elegant but not fussy.
  • The creamy-tangy-herby balance tastes like someone who actually knows what they're doing made them.
  • You can prep the spread ahead and assemble right before guests arrive, which feels like cheating in the best way.
02 -
  • Wet cucumber will destroy your sandwich texture—this is where patience and a good squeeze matter more than any other ingredient.
  • Room temperature cream cheese is non-negotiable; if it's cold, it won't blend properly and you'll end up with tiny lumps of frustration.
  • Remove crusts only after assembly, not before, or your bread dries out before you even start.
03 -
  • Assemble these no more than 2 hours before serving, or they'll start their slow journey toward sogginess no matter how careful you were with butter barriers.
  • If you're making these for a crowd, prep your spread and bread the day before, then assemble on the day of—it's the smart person's move.
  • A bench scraper or offset spatula spreads the cream cheese mixture more evenly than a knife and prevents you from tearing the soft bread.
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