Kentucky Benedictine Finger Sandwiches (video)
Vegetables
Submitted by Heather Bilyeu
Ingredients
- 1 medium English cucumber
- 1 small onion (about ½ C), finely diced
- 1 garlic clove, finely minced
- 2 (8 oz) packages cream cheese, softened to room temperature
- 2 Tbsp mayonnaise Juice from a quarter lemon
- 2 tsp fresh dill, finely minced
- 1 tsp salt
- ½ tsp white pepper
- ⅛ tsp cayenne pepper
- 1 loaf white bread (20 ounces, or at least 18 slices of bread)
Directions
Peel cucumber and slice off ends. Cut in half lengthwise and scrape out seeds with a spoon. Finely dice and add to large mixing bowl along with onion and garlic. Add softened cream cheese, mayo, lemon juice, fresh dill, and spices. Mix well.
Lay out all the bread slices. Pair together, giving you nine sandwiches (with a top and bottom slice). Spread 2-3 tablespoons of Benedictine mixture evenly to the edges on one piece of bread. Place other slice on top. Repeat until you have nine sandwiches.
With a serrated bread knife, gently cut off crusts on all four sides, ensuring no brown edges remain. Slice each sandwich diagonally to make two triangle halves. Repeat with remaining sandwiches. Place on a serving platter and enjoy. Yields 18 finger sandwiches.
