Benedictine Sandwiches

Perfect finger sandwiches - the first ones to go at any "tea" or luncheon. From Paula Deen I just tweak the Tabasco a bit...

• Ready In: 15 mins
• Yields: 18-22 finger sandwiches

Ingredients

• 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
•  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.