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benedictine tea sandwiches


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.


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  1. Place grated cucumber in colander and sprinkle with salt
  2. Toss to coat and let stand for 20 minutes
  3. Drain and press out as much moisture as possible
  4. Pat with paper towels to remove any remaining moisture
  5. With paddle attachment on stand mixer
  6. Beat mayo
  7. Cream cheese
  8. Onion
  9. Dill & garlic until creamy
  10. Add drained cucumber and mix well
  11. Salt to taste if needed
  12. Spread mixture on white sandwich bread
  13. Slice off crusts
  14. Cut sandwiches into driangles or diamonds or seal with a sandwich press if desired
  15. "walla walla
  16. Vidalia
  17. Or mayan onions work best - must be sweet onions so they dont overpower the delicate balance of the other ingredients"
  18. If using a sandwich press
  19. Cut bread first
  20. Place filling in
  21. Then press to seal
  22. If not serving immediately
  23. Refrigerate
  24. Covered

Step 13

Total Time in Minute 30

Ingredients Count 8

cooking benedictine tea sandwiches

See More Relate Photo


English cucumbers



Cream cheese

Sweet onion

Dill weed

Garlic clove

White bread

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