Benedictine Sandwiches

Total Time
15mins
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...

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Ingredients

Nutrition
  • 1 large cucumber
  • 14 medium onions (one piece of) or 14 medium onion (one piece of)
  • 8 ounces cream cheese, softened (lite is fine)
  • 12 teaspoon salt
  • 3 dashes Tabasco sauce
  • 1 drop green food coloring
  • mayonnaise
  • thin-sliced white bread (I just buy the store brand of thin-sliced bread)

Directions

  1. Peel the cucumber, and remove the seeds.
  2. 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).
  3. Transfer cucumber to a small mixing bowl.
  4. Chop onion in chopper or food processor, until finely minced. Add to cucumber.
  5. Add cream cheese, salt, food coloring and Tabasco, combining well.
  6. With a biscuit cutter, cut rounds out of bread slices.
  7. Spread a small amount of mayonnaise on bread rounds. Top with cucumber mixture, spreading to edges. Top with additional bread round.
  8. Garnish with parsley or other herbs as desired.