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..."
photo by Stephanie Y. photo by Stephanie Y.
photo by Stephanie Y.
Ready In:
18-22 finger sandwiches


  • 1 large cucumber
  • 14 medium onions (one piece of) or 1/4 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)


  • 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.

Questions & Replies

  1. I hate cucumbers. Can you suggest an alternative that would pair well with the cream cheese?


  1. 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!


  1. This sounds delicious. Pepperidge Farms makes makes a square "Sandwich" bread in a white wrapper which would be lovely, as well as "Thin" white and whole wheat breads, also in a white wrapper, which would cut the carbs considerably. Also, a latin/caribbean market n ear my home sells "sheets" of white bread in a couple different sizes with the crusts already removed. If I were making a large amount of finger sandwiches, such as for a party or reception, I think that's what I would use. So much easier to spread one sheet and cover it with another, cut it into squares then halve the squares diagonally. Can't you just imagine how pretty that would be served with egg, chicken and maybe tuna salad finger sandwiches as well?


I live in Sugar Land, Texas. I love to try new recipes. My husband jokes that if he likes something, I never make it again for 6 months! My children are very picky, but do have their favorites that I try to include in our menu more often than every 6 months.
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