Prep 15 mins
Cook 0 mins
Perfect finger sandwiches - the first ones to go at any "tea" or luncheon. From Paula Deen I just tweak the Tabasco a bit...
- 1 large cucumber
- 1⁄4 medium onions (one piece of) or 1⁄4 medium onion (one piece of)
- 8 ounces cream cheese, softened (lite is fine)
- 1⁄2 teaspoon salt
- 3 dashes Tabasco sauce
- 1 drop green food coloring
- thin-sliced white bread (I just buy the store brand of thin-sliced bread)
- Peel the cucumber, and remove the seeds.
- Place in a food processor and pulse about 5-6 times until minced. (I use my Pampered Chef handy chopper, chopping a few pieces at a time - about 15 chops).
- Transfer cucumber to a small mixing bowl.
- Chop onion in chopper or food processor, until finely minced. Add to cucumber.
- Add cream cheese, salt, food coloring and Tabasco, combining well.
- With a biscuit cutter, cut rounds out of bread slices.
- Spread a small amount of mayonnaise on bread rounds. Top with cucumber mixture, spreading to edges. Top with additional bread round.
- Garnish with parsley or other herbs as desired.
I made these for my Grandmother's 90th Birthday party since they are her favorite. I just make a stack of about 6 slices of bread and then use a serrated knife to cut the crusts off each edge. Then I spread the Benedictine spread on the sandwiches and cut into quarters, wiping the knife after each cut. This makes more mini-sandwiches but unfortunately my grandmother only got 1 small square so I'm making them again this weekend! Edit April 5: I've made this countless times and they always go over really well. This Easter, my grandmother said she was tempted to sneak a few in her pocket to take home with her!