How have I gone this long without knowing about Benedictine Sandwiches? A popular and hardworking volunteer in my town called the office the other day for help with her latest project. We share a fondness for antiques and teatime, and before the conversation ended she happened to mention she is from Louisville, Kentucky where she said Benectine Sandwiches are popular. Attributed to a local caterer named Jennie Benedict, these legendary sandwiches are made with cream cheese, grated cucumber and a few other ingredients. I'm still amazed I'd never heard of them!
The sandwiches are super easy to make, and the pretty pistachio green color you see between the slices of bread comes from the single drop of green food coloring you add. I don't have a plain 2-inch round cutter, so I just used a glass. Cutting the bread this way made the soundwich rounds sort of puffy looking, and I liked that because the finished sandwich reminds me of a Moon Pie!
I'd never grated cucumber before, and sure enough it added a nice bit of texture and made for a different cucumber sandwich experience. Since our garden is brimming with cucumbers at the moment, this was a great recipe for me to try this week, and here's how I made it, based on a Kentucky cookbook's recipe I found online.Benedictine Sandwiches
1 (8-ounce) package cream cheese
1 tablespoon mayonnaise
3 tablespoons grated cucumber, drained on a paper towel
1 teaspoon chopped onion
1 drop of green food coloring
Mix all ingredients well, making sure the food coloring is evenly distributed. Yields filling for about ten 2-inch round sandwiches and can also be used as a dip.
I was curious if my tea friend Linda in Kentucky had ever mentioned Benedictine Sandwiches on her blog, and of course this proud Kentuckian had! In fact, her recipe is here, and because it calls for more cucumber (and I really love cucumber), I'll have to give it a try as well. I was intrigued to find that lots of her teatimes have included Benedictine Sandwiches, so I've apparently read the name but never questioned what that sandwich was. Clearly I wasn't paying close enough attention, but I certainly will from now on. Are there any more "regional" tea sandwiches I need to know about? Help me out here, friends!
I've never heard of Benedictine sandwiches either - they look good. That is such a pretty plate too.
ReplyDeleteThese look divine. I have never heard of Benedictine sandwiches either but I made something similar for tea at Ashton House (if you're interested, see my 6/16/11 post).
ReplyDeleteI absolutely LOVE the plate you have those on. Can you share any information about the manufacturer or pattern?
ReplyDeleteI've never heard of these sandwiches either. But thanks for giving me another use for the cucumbers from my garden.
ReplyDeleteGrowing up not far from Louisville, I did know of these...but I've never had one. Now I must.
ReplyDeleteHeidi, I don't know the pattern name, but it's marked Limoges and I found it for $1 at a yard sale last year!
ReplyDeleteNow I am sure I have read this on Linda's blog, but not questioned it either. It does sound good and I think I must try it soon. I was just thinking I needed to make some cucumber sandwiches next weekend and this would be perfect.
ReplyDeleteNever heard of Benedictine Spread?!? Oh, my feelings would have been hurt if you hadn't looked on my blog. Benedictine sandwiches are served at every social function in Kentucky!!! We don't have to make it, because our local grocery stores sell several brands in the refrigerated section. Just FYI, every hostess I know makes her sandwiches with white bread.
ReplyDeleteAngela - thanks for replying to my comment. I want to go yardsale-ing with you! Finding a piece of limoge even one small plate for only $1 is a steal.
ReplyDeleteHello Angela, what a delicious sounding recipe and so 'cool!'
ReplyDeleteI love that plate too, limoge items are so pretty. Thanks for the recipe, Joanie
Simply love Benedictine Sandwiches ~ they actually remind me of a cucumber/onion/sour cream salad we traditionally make for Thanksgiving and Christmas dinner. The recipe I use is from one of Bruce Richardson's Elmwood Inn tea room (sadly closed before I was able to visit) cookbooks which is where I first heard about them. Yummy!
ReplyDeleteAmazing Column, Many thanks
ReplyDeleteIn conclusion , let me thank you for your understanding with my English as (I'm sure you have become aware this at this time ,), English is not my main language hence I am using Google Translate to form out how to record what I truly have in mind to voice.