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.
Provided by GrammaJeanne
Categories Lunch/Snacks
Time 30m
Yield 36-40 finger sandwiches, 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Place grated cucumber in colander and sprinkle with salt. Toss to coat and let stand for 20 minutes. Drain and press out as much moisture as possible. Pat with paper towels to remove any remaining moisture.
- With paddle attachment on stand mixer, beat mayo, cream cheese, onion*, dill & garlic until creamy.
- Add drained cucumber and mix well. Salt to taste if needed.
- Spread mixture on white sandwich bread. Slice off crusts. Cut sandwiches into driangles or diamonds or seal with a sandwich press** if desired (see note below).
- *Walla Walla, Vidalia, or Mayan onions work best - must be sweet onions so they don't overpower the delicate balance of the other ingredients.
- **If using a sandwich press, cut bread first, place filling in, then press to seal (this keeps the edges clean so they will seal better).
- If not serving immediately, refrigerate, covered.
Nutrition Facts : Calories 141.1, Fat 6.8, SaturatedFat 3.2, Cholesterol 15, Sodium 645.8, Carbohydrate 16.9, Fiber 0.9, Sugar 2.2, Protein 3.4
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FALAK SHAR
[email protected]No thanks.
salai duh Ceu
[email protected]I'll pass.
Ismael Milanes
[email protected]Meh.
Shoaib Mahbub
[email protected]Not bad!
md abir C M T
[email protected]Yum!
Sheezan Yousif Memon
[email protected]These sandwiches are delicious, but they're a lot of work to make. I think I'll only make them for special occasions.
Edemanwan Etene
[email protected]I followed the recipe exactly and my sandwiches turned out dry and crumbly. I'm not sure what went wrong.
Bixx Micasa
[email protected]These sandwiches are a bit too sweet for my taste, but they're still very good. I think I'll try making them with a reduced amount of sugar next time.
srijon baidya
[email protected]I'm not a huge fan of lemon, but I really enjoyed these sandwiches. The lemon glaze is subtle and doesn't overpower the other flavors. The filling is creamy and smooth, and the sponge cake is light and fluffy.
Muhamet Llugani
[email protected]These sandwiches are so easy to make and they're always a hit with my family and friends. I love that I can make them ahead of time and they still taste fresh and delicious.
Muhammad Manahil
[email protected]I made these Benedictine tea sandwiches for a baby shower and they were a huge success! They were so cute and delicious, and everyone loved them. I'll definitely be making them again.
Umer Abbasi
[email protected]These sandwiches are the perfect afternoon pick-me-up. They're light and fluffy, with just the right amount of sweetness. I love the addition of the lemon glaze, which gives them a refreshing citrus flavor.
Lily Kral
[email protected]I've been making these Benedictine tea sandwiches for years and they're always a crowd-pleaser. They're so easy to make and they always turn out perfectly. The lemon glaze gives them a lovely tang that balances out the sweetness of the filling.
RAMLA ALI
[email protected]These Benedictine tea sandwiches were a hit at my afternoon tea party! The combination of the delicate sponge cake, creamy filling, and tangy lemon glaze was absolutely delightful. My guests raved about them and asked for the recipe.