Kentucky Derby Benedictine Tea (Printable version)

Classic Southern cucumber and cream cheese sandwiches, perfect for refined brunch occasions and gentle 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 white sandwich bread, crusts removed
11 - 2 tablespoons unsalted butter, softened, optional

# How To Make:

01 - Grate the cucumber using a fine grater. Place grated cucumber in a clean kitchen towel and squeeze out as much liquid as possible.
02 - In a medium bowl, combine cream cheese, mayonnaise, dill, chives, grated onion, salt, and white pepper. Mix until smooth.
03 - Stir in drained cucumber and mix until well blended. Add green food coloring if desired and mix until color is uniform.
04 - If using, lightly butter one side of each bread slice to prevent sogginess.
05 - Spread a generous layer of Benedictine mixture on half of the bread slices. Top with 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 damp paper towel and plastic wrap and refrigerate until serving.

# Expert Advice:

01 -
  • They come together in 15 minutes, which means you can make them the morning of any gathering without stress.
  • The creamy cucumber mixture is refreshing enough to eat in May but elegant enough for any occasion that calls for dainty sandwiches.
  • They genuinely taste better than they sound, with bright dill and chives lifting the cream cheese into something unexpectedly complex.
02 -
  • Squeezing the cucumber is not optional—I learned this the hard way by skipping it once and watching my beautiful sandwiches turn into soggy mush within an hour.
  • English cucumbers make a dramatic difference compared to regular ones; the seeds and water content are significantly lower, so plan to use them specifically.
  • Fresh herbs are where this recipe either sings or falls flat; dried dill tastes like hay and won't give you that bright, fresh flavor that makes people say 'what is that?'
03 -
  • Use a very sharp knife for trimming crusts—a dull knife will compress the bread and make everything look sad instead of elegant.
  • If the spread seems too soft or loose after mixing, chill it for 15 minutes before spreading; it'll be easier to work with and the sandwiches will hold together better.
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