Creamy Cucumber Benedictine Tea Sandwiches

The first time I encountered Benedictine spread was at my grandmother’s bridge club gathering in Louisville. I was just eight years old, mesmerized by the pale green sandwiches arranged on her silver tiered tray. The cool, creamy texture and subtle cucumber flavor were unlike anything I’d tasted before. Years later, while helping clean out her kitchen, I discovered a yellowed recipe card with “Miss Benedict’s Cucumber Spread” written in her elegant handwriting.

What I didn’t know then was that I had stumbled upon a piece of Kentucky culinary history. These Cucumber Benedictine Tea Sandwiches originated with Jennie Carter Benedict, a pioneering female restaurateur who opened Benedict’s restaurant in Louisville around 1900. Her signature spread became so popular that it remains a Kentucky staple over a century later.

I spent years perfecting my grandmother’s recipe, making it for everything from casual family gatherings to elegant tea parties. These sandwiches have become my signature contribution to Derby Day celebrations, where they disappear faster than the horses run the track! What makes them so special is their versatility – they’re equally at home on fine china for a formal tea or on a paper plate at a garden party. The simple ingredients come together to create something truly memorable, and I’m excited to share this piece of Kentucky heritage with you.

Reasons to Love Creamy Cucumber Benedictine Tea Sandwiches

I’ve made these Benedictine Tea Sandwiches hundreds of times, and here’s why I think you’ll fall in love with them too:

• I’ve carefully balanced the ratio of cream cheese to cucumber, ensuring neither overpowers the other while the dill and green onions add just the right complexity.
• Though they look sophisticated, I can assemble these in under 30 minutes. The spread can even be made a day ahead, making entertaining stress-free.
• I’ve served these at baby showers, book clubs, and Derby parties. They’re versatile enough for any occasion that calls for elegant finger food.
• The contrast between the creamy spread and soft bread creates a luxurious mouthfeel, while the cucumber adds a refreshing quality that keeps guests coming back.
• I’ve found these sandwiches to be the perfect introduction to Kentucky cuisine for out-of-town guests – they’re traditional yet accessible to all palates.
• The Benedictine Recipe dates back to the early 1900s when Jennie Benedict created it in Louisville, giving you a taste of authentic Southern history.

Ingredients Notes

• Cream cheese: I always use full-fat cream cheese for its rich mouthfeel. Allow it to soften completely at room temperature for at least an hour to ensure a smooth, lump-free spread.
• Green onions: I mince both the white and green parts very finely. The whites provide a subtle sharpness while the greens add color and a milder onion flavor that won’t overpower.
• Cucumber: I prefer English cucumbers for their thinner skin and fewer seeds. The key is removing all seeds and draining thoroughly – I salt mine and let them sit for 15 minutes before pressing out moisture.
• Dill: I use fresh dill whenever possible for its bright, aromatic quality. Chop it just before mixing to preserve the oils that carry its distinctive flavor.
• Mayonnaise: I add this for extra creaminess and binding. Choose a good quality mayo – I prefer ones made with real eggs for the best texture and flavor.
• Sour cream: I find this adds a pleasant tanginess that balances the richness of the cream cheese. The slight acidity helps brighten all the flavors.
• Salt and pepper: I use kosher salt for better control and freshly ground black pepper. White pepper is traditional if you want to maintain the pale green color without dark specks.
• Bread: I select thinly sliced white bread for traditional presentation, though pumpernickel creates a stunning color contrast with the pale green spread.

How to Make Cucumber Sandwiches for a Tea Party

1. Prepare the cucumber: Peel the cucumber and cut it in half lengthwise. Using a small spoon, carefully scrape out all the seeds. Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a fine-mesh strainer, sprinkle with a pinch of salt, and let it drain for 15 minutes.
2. Extract cucumber moisture: After draining, place the cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This crucial step prevents soggy sandwiches later. The cucumber should feel relatively dry to the touch.
3. Prepare the green onions: Trim the root ends and any wilted green parts from the onions. Mince them very finely, keeping both white and green parts. The pieces should be tiny enough to incorporate smoothly into the spread.
4. Mix the base: In a medium bowl, beat the softened cream cheese with a wooden spoon or electric mixer until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl to ensure no lumps remain. The texture should be light and airy.
5. Combine ingredients: Add the drained cucumber, minced green onions, chopped dill, mayonnaise, and sour cream to the cream cheese. Mix thoroughly until all ingredients are evenly incorporated. The spread should have a pale green color with flecks of herbs throughout.
6. Season to taste: Add salt and pepper gradually, tasting as you go. The spread should be well-seasoned but not salty, as the cucumber already has some salt from the draining process. The flavor should be fresh and bright.
7. Chill the spread: Cover the Benedictine spread and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld together. This resting period is essential for the best flavor development.
8. Prepare bread: Choose good quality white bread or another variety of your preference. For traditional tea sandwiches, remove the crusts with a sharp knife. The bread should be soft but sturdy enough to hold the spread.
9. Assemble sandwiches: Spread a generous layer of Benedictine on one slice of bread, then top with another slice. Press gently to adhere. Don’t spread too thinly – the filling should be substantial enough to taste in every bite.
10. Cut and serve: Using a sharp knife, cut sandwiches into triangles, fingers, or squares. For the cleanest cuts, wipe your knife between slices. Arrange on a serving platter and garnish with dill sprigs if desired. The pale green filling should be visible and appealing.

These elegant Cucumber Sandwiches for Afternoon Tea offer a refreshing bite between sips of your favorite brew. The tradition of serving Cucumber Sandwiches for Afternoon Tea dates back to Victorian England, but this Kentucky version adds a creamy, flavorful twist to the classic.

Expert Cooking Tips

1. Cucumber preparation is crucial: I always salt and drain the cucumber thoroughly, then squeeze in a kitchen towel. This prevents the dreaded soggy sandwich syndrome that can ruin your presentation.
2. Temperature matters: I bring cream cheese to room temperature before mixing. Cold cream cheese creates unwanted lumps, while properly softened cream cheese blends seamlessly with other ingredients.
3. Create a moisture barrier: I lightly butter the bread slices before adding the spread. This thin layer prevents moisture from seeping into the bread, keeping sandwiches fresh longer.
4. Knife technique: I freeze bread for 10 minutes before cutting for clean edges. A sharp, serrated knife wiped between cuts ensures perfect presentation without tearing.
5. Timing is everything: I make the spread a day ahead to develop flavors, but assemble sandwiches no more than 4 hours before serving. Cover with a slightly damp paper towel in the refrigerator until ready.

Storage Tips

1. Spread storage: Store Benedictine Spread Recipe in an airtight container in the refrigerator for up to 5 days. Stir well before using as some separation may occur.
2. Assembled sandwich storage: Cover assembled sandwiches with a slightly damp paper towel, then wrap in plastic. Refrigerate for up to 24 hours.
3. Freezing not recommended: I never freeze these sandwiches as the cucumber and cream cheese texture deteriorates significantly when thawed.
4. Travel tip: When transporting, place sandwiches in a single layer in a container with a cold pack. Keep in cooler until ready to serve.
5. Reviving day-old spread: If the spread thickens in the refrigerator, add a teaspoon of fresh lemon juice and stir vigorously to restore the original consistency.

Variations and Substitutions

• Bread Options:
• Pumpernickel bread creates a striking color contrast with the pale green spread
• Whole wheat bread adds a nutty flavor and extra fiber
• Gluten-free bread works well; choose a sturdy variety that won’t fall apart
• Thinly sliced rye bread offers a complementary flavor with the dill in the spread
• Dairy-Free Version:
• Substitute dairy-free cream cheese and vegan mayonnaise
• Add an extra squeeze of lemon juice to brighten flavors
• The texture remains creamy while accommodating dairy allergies
• Cashew-based cream cheese works particularly well in this application
• Herbal Variations:
• Substitute mint for dill for a refreshing summer version
• Add tarragon for a French-inspired twist
• Include basil for an Italian interpretation that pairs beautifully with tomato soup
• Try a combination of chives and parsley for a milder herb flavor
• Spicy Alternatives:
• Add finely minced jalapeño for a gentle heat
• Incorporate horseradish for a zesty kick
• Mix in cracked black pepper for a subtle warmth
• A dash of hot sauce adds unexpected depth without overwhelming
• Protein Additions:
• Layer thinly sliced smoked salmon between the spread for an elegant option
• Add finely chopped hard-boiled eggs for a heartier sandwich
• Include thinly sliced radishes for extra crunch and peppery flavor
• Crispy bacon bits add a savory element that contrasts with the cool spread

The key to successful Southern Cucumber Sandwiches with a Kentucky twist is maintaining the balance of flavors while experimenting with these variations. I’ve found that these adaptations still honor the traditional recipe while offering new experiences for different palates and dietary needs.

What to Serve with Kentucky Benedictine Sandwiches

Traditional Tea Accompaniments: Serve alongside scones with clotted cream and jam. The contrasting sweetness balances the savory sandwiches while maintaining tea party tradition.

Chilled Soups: A small cup of cold cucumber or tomato soup complements these sandwiches perfectly. The similar flavor profiles create harmony while offering textural contrast.

Fresh Fruit Platter: Arrange seasonal berries, grapes, and melon slices nearby. The natural sweetness and acidity cut through the creamy richness of the Benedictine spread.

Deviled Eggs: Another Southern classic that pairs beautifully with Benedictine sandwiches. The protein-rich eggs make the meal more substantial for hungrier guests.

Mint Juleps: For Derby parties, serve with traditional mint juleps. The bourbon’s warmth and mint’s freshness create a perfect Kentucky pairing that honors tradition.

Iced Tea: A pitcher of sweet tea with fresh mint is the quintessential Southern beverage pairing. The refreshing tea cleanses the palate between bites.

Light Salads: A simple green salad with a vinaigrette dressing provides a crisp contrast to the creamy sandwiches and adds nutritional balance to the meal.

Kentucky Benedictine Sandwiches are a staple at Derby parties throughout the state, and these pairings enhance their traditional appeal while creating a well-rounded menu for any gathering.

FAQ

Can I make these ahead of time?
Yes! Make the spread up to 3 days ahead. Assemble sandwiches up to 4 hours before serving, covering with damp paper towels in the refrigerator.