Southern Tea Sandwich

Recipe by Merrie Wold

I LOVE tea sandwiches. So lady-like, and perfect for an afternoon event, baby or wedding shower, even a cocktail party. These are traditionally served at the Kentucky Derby, originating from Miss Jennie C. Benedict, a local cateress, who first served them in 1893. They are meant to accompany other dishes, so the 4 to 8 servings will vary depending on what else is on the menu.

Top Review by Chickee

Yes very good! I was surprised these were as tasty as they were, and they went down a treat at high tea. We left the skin on our cucumber as it was thin (telegraph) and left out the food colouring. Thanks!

Ingredients Nutrition


  1. Wrap cucumber in thin, clean dishtowel and squeeze out as much juice as possible.
  2. Discard juice.
  3. Mash cream cheese with a fork until smooth.
  4. Add cucumber and mix.
  5. Wrap grated onion in another clean dishtowel and squeeze juice INTO cream cheese, then discard grated onion.
  6. Mix mayonnaise and Tabasco into cream cheese mixture.
  7. Season with salt and add 1 drop green food coloring.
  8. Mix well.
  9. Cut crusts off very thin white or rye bread, then spread one side with cream cheese mixture, topping with another slice.
  10. Cut into finger sandwiches.

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