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...

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.

Reviews

(1)
Most Helpful

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!

cookiedog April 05, 2010

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