BENEDICTINE FINGER SANDWICHES

Amarante

Tue, Dec 06 2016, 8:10 am

The recipe is actually for finger sandwiches for a party but the filling is really delish for a regular sandwich. It would also make a great sandwich to send with a kid since it keeps well and flavors are good for children. It's really a twist on the classic date nut bread sandwich with cream cheese filling

BENEDICTINE FINGER SANDWICHES

Excerpt From: Heidi Andermack and Amy Lynn Brown - Chowgirls Killer Party Food

Benedictine, a cool cucumber and cream cheese spread, is standard fare at any Southern spring gathering, particularly in Amy’s home state of Kentucky. We serve it in finger sandwich form on raisin bread. This unlikely combination of flavors wins rave reviews every year at our Kentucky Derby party.

Makes 24 to 36 finger sandwiches.

INGREDIENTS

2 medium cucumbers (I use one of the big seedless cucumbers)
8 oz (230 g) cream cheese, softened
1 tbsp grated onions
1 tbsp mayonnaise
⅛ tsp salt
⅛ tsp garlic granules
1 16-oz (475-g) loaf thinly sliced raisin bread

Peel and grate 1 cucumber. Place in a fine sieve over a small bowl. Using a paper towel, gently press out liquid. Discard pulp and place cucumber juice into a food processor. Add cream cheese, onions, mayonnaise, salt, and garlic granules. Process for 30 seconds until well blended.

Peel and thinly slice second cucumber and reserve for sandwich preparation.

To assemble sandwiches, spread a thin layer of cream cheese mixture on each slice of raisin bread. Add a single layer of cucumber slices to half the bread slices and top with remainder of bread slices, gently pressing them together. Using a sharp knife, remove crusts, then cut sandwiches diagonally into triangles. Serve immediately or refrigerate for up to 4 hours.