Kentucky Derby Benedictine Tea (Print Version)

Cucumber cream cheese tea sandwiches, Southern classic, perfect for brunch or gatherings with fresh herbs and soft bread.

# Components:

→ Spread

01 - 1 large English cucumber, peeled and seeded
02 - 8 ounces cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 2 tablespoons finely chopped fresh dill
05 - 1 tablespoon finely chopped chives
06 - 1 tablespoon grated onion
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon ground white pepper
09 - 2 to 3 drops green food coloring

→ Sandwich Assembly

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

# Directions:

01 - Grate the cucumber finely. Transfer to a clean kitchen towel, then squeeze to remove excess moisture.
02 - In a mixing bowl, blend cream cheese, mayonnaise, dill, chives, onion, salt, and white pepper until smooth.
03 - Stir in the drained cucumber and mix thoroughly. If using green food coloring, add and blend until evenly tinted.
04 - Optionally, spread softened butter on one side of each bread slice to help prevent sogginess.
05 - Spread a generous layer of Benedictine mixture onto half of the bread slices. Top with the remaining slices to close.
06 - Press sandwiches gently and trim the crusts as needed. Slice each sandwich into quarters; arrange on a platter. Serve immediately or keep chilled, covered with a damp towel and plastic wrap, until ready.

# Expert Advice:

01 -
  • They taste like spring—refreshingly cool with just enough zing.
  • Assemble them ahead and let your guests marvel at how fresh they still taste.
02 -
  • Skip draining the cucumber and your filling will seep into the bread—not a pretty sight.
  • Letting the spread chill for an hour melds the flavors, and the sandwiches stay firmer.
03 -
  • Use a clean towel for cucumber draining—picking up stray fibers is no fun.
  • A little extra mayonnaise softens any leftover spread for snacking later.
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