Kentucky Benedictine Sandwiches: A Taste of Southern Elegance
There’s a certain magic to the Kentucky Derby, a blend of high fashion, thrilling races, and, of course, the food. While mint juleps often steal the spotlight, my fondest Derby memories are intertwined with the delicate, refreshing taste of Benedictine sandwiches. I recall, as a young culinary student volunteering at a pre-Derby party, being utterly captivated by these petite green sandwiches. The creamy, cool filling against the soft white bread was a revelation, a sophisticated yet simple treat that perfectly captured the spirit of the event. Since then, I’ve experimented with my own variations, always striving to recapture that initial burst of flavor and elegance.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (plus 1 hour draining time)
- Yields: 25 sandwiches
- Dietary Type: Vegetarian
Ingredients
- 1 medium cucumber
- 1 small onion, quartered
- 1 (8 ounce) package cream cheese, softened
- ½ teaspoon salt, plus more to taste
- 1 dash hot pepper sauce (such as Tabasco)
- 1 drop green food coloring (optional)
- 1 loaf thinly sliced white bread (like Pepperidge Farm)
- Mayonnaise
- Parsley (to garnish) or watercress (to garnish)
Equipment Needed
- Food processor
- Small colander
- Glass bowl
- Dinner plate
- Paper towels
- Spatula
- Cookie cutter or biscuit cutter (optional)
Instructions
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Begin by peeling the cucumber. Slice it in half lengthwise and use a small spoon to remove the seeds. These seeds contain a lot of water, which we want to avoid.
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Place the cucumber in a food processor and pulse about 5 times, until finely minced. Don’t over-process; you want a mince, not a puree.
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Transfer the minced cucumber to a small colander placed over a glass bowl. This will allow the excess water to drain.
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Sprinkle the minced cucumber with ½ teaspoon of salt. Toss to ensure the salt is evenly distributed. This helps draw out even more moisture. Allow the cucumber to drain over the bowl for one hour.
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After an hour, spread the drained cucumber on a dinner plate and pat it thoroughly with paper towels to remove any remaining excess moisture. This step is crucial for preventing soggy sandwiches.
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Place the cucumber in a small glass bowl.
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Add the quartered onion and softened cream cheese to the bowl with the cucumber. Stir well with a spatula until everything is thoroughly combined and the mixture is smooth.
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Add the dash of hot sauce and the drop of green food coloring (if using). Stir to incorporate.
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Season the mixture to taste with additional salt and pepper. Remember that the cucumber was already salted, so add sparingly and taste frequently.
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Using a cookie or biscuit cutter (optional), cut rounds out of the slices of white bread. This gives the sandwiches a more refined appearance, but you can also simply leave them as squares.
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Spread a small amount of mayonnaise on each bread round. The mayonnaise acts as a barrier, preventing the bread from becoming soggy from the cucumber mixture.
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Spread the cucumber mixture generously on half of the bread rounds.
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Top each filled round with another bread round, creating a sandwich.
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Garnish each sandwich with a sprig of parsley or watercress.
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Store the finished sandwiches covered in the refrigerator. They are best served chilled.
Expert Tips & Tricks
- Don’t skip the draining process! This is the key to preventing soggy sandwiches. The cucumber holds a surprising amount of water.
- Soften the cream cheese completely. This will ensure a smooth and creamy filling. If it’s still cold, it will be difficult to incorporate.
- Adjust the hot sauce to your preference. A dash adds a subtle kick, but you can add more for a spicier sandwich.
- Make ahead: The cucumber mixture can be made a day in advance and stored in the refrigerator. This allows the flavors to meld together even more.
- If the mixture seems too thick, add a tablespoon of milk or cream until it reaches your desired consistency.
Serving & Storage Suggestions
Serve Kentucky Benedictine sandwiches chilled as part of a tea party, luncheon, or, of course, a Kentucky Derby celebration. They pair well with other finger foods, such as fruit salad, deviled eggs, and mini quiches.
Leftover sandwiches should be stored in an airtight container in the refrigerator. They are best consumed within 1-2 days, as the bread will eventually become soggy. While freezing is not recommended due to the high moisture content, the cucumber mixture itself can be frozen for up to a month. Thaw it overnight in the refrigerator before using.
Nutritional Information
(Estimated per sandwich)
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 90 kcal | 5% |
| Total Fat | 5g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 250mg | 11% |
| Total Carbohydrate | 9g | 3% |
| Dietary Fiber | 1g | 4% |
| Sugars | 2g | N/A |
| Protein | 2g | 4% |
Variations & Substitutions
- Spicy Benedictine: Add a pinch of cayenne pepper or a finely chopped jalapeño to the cucumber mixture for extra heat.
- Vegan Benedictine: Use vegan cream cheese and mayonnaise alternatives.
- Herbed Benedictine: Incorporate fresh herbs such as dill, chives, or mint into the cucumber mixture.
- Whole Wheat Benedictine: Substitute whole wheat bread for white bread for a healthier option.
- Open-Faced Benedictine: Serve the cucumber mixture on toasted baguette slices or crackers.
FAQs (Frequently Asked Questions)
Q: Why is it important to drain the cucumber?
A: Draining the cucumber removes excess moisture, which prevents the sandwiches from becoming soggy and unappetizing.
Q: Can I make the cucumber mixture ahead of time?
A: Yes, the cucumber mixture can be made a day in advance and stored in the refrigerator. This allows the flavors to meld together even more.
Q: What can I use if I don’t have green food coloring?
A: The green food coloring is optional and mainly for aesthetic purposes. You can omit it entirely or use a natural green food coloring derived from spinach or other leafy greens.
Q: How long will the sandwiches stay fresh?
A: The sandwiches are best consumed within 1-2 days when stored in an airtight container in the refrigerator.
Q: Can I use a different type of bread?
A: While thinly sliced white bread is traditional, you can experiment with other types of bread, such as wheat bread, sourdough, or even croissants.
Final Thoughts
These Kentucky Benedictine sandwiches are more than just a recipe; they’re a glimpse into Southern tradition and a testament to the power of simple, fresh ingredients. Whether you’re hosting a Derby party, a tea party, or simply looking for a refreshing snack, these sandwiches are sure to delight. Don’t hesitate to experiment with variations and make this recipe your own. I encourage you to try this recipe, and I’m eager to hear your feedback and any creative twists you add. Perhaps pair them with a refreshing iced tea or a crisp Sauvignon Blanc for the perfect afternoon treat.