BENEDICTINE TEA SANDWICHES
Yield: 12 tea sandwiches
Number Of Ingredients 8
Steps:
- In a medium bowl and using an electric mixer at high speed, beat together the cream cheese, mascarpone, mayonnaise, parsley, and garlic salt. Mix until smooth and creamy, about 2 minutes. Using a 3-inch horseshoe-shaped cutter, cut bread. Spread about 2 tablespoons cream cheese mixture onto each horseshoe-shaped slice. Top each with another piece of bread, and set aside. Using a vegetable peeler, thinly slice cucumber, being careful not to include seeds. Wrap one thin slice of cucumber around the center of each horseshoe-shaped sandwich. Serve immediately.
BENEDICTINE TEA SANDWICHES
Makes about 2 cups
Number Of Ingredients 9
Steps:
- Place cucumber on several layers of paper towels. Cover with additional layers of paper towels, and press to extract excess liquid.
- In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Add cucumber, mayonnaise, onion powder, salt, black pepper, and red pepper, stirring until combined.
- Cut bread into desired shapes. Top each with about 2 teaspoons cucumber spread. Garnish with cucumber slices and pepper, if desired.
BORAGE, BENEDICTINE AND BACON SANDWICHES
Provided by Damaris Phillips
Time 1h20m
Yield 16 tea sandwiches
Number Of Ingredients 9
Steps:
- Working in batches if necessary, cook the bacon in a large skillet over medium heat until crispy, about 10 minutes. Drain on paper towels.
- While the bacon is cooking, grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in cheesecloth and squeeze to remove as much liquid as possible.
- Combine the cream cheese and mayonnaise in a stand mixer fitted with a paddle attachment and mix until smooth, about 1 minute. Add the cucumber and red onion and mix until combined, about 30 seconds. Season with salt and pepper. Cover and refrigerate for 1 hour.
- To assemble the sandwiches, divide the cream cheese mixture evenly between 4 slices of bread. Break the strips of bacon in half and top each sandwich with 4 halves. Sprinkle the borage petals over the top, then cover with the remaining four slices of bread and press down firmly. Cut away the crusts. Slice the sandwiches diagonally in half and then diagonally again, to make triangles. Serve.
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...
Provided by LorenLou
Categories Lunch/Snacks
Time 15m
Yield 18-22 finger sandwiches
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 47.1, Fat 4.4, SaturatedFat 2.8, Cholesterol 13.9, Sodium 102.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.4, Protein 1.1
BENEDICTINE TEA SANDWICHES
Cool, light, refreshing taste treat for hot summer days. The combination of cucumber, cream cheese and dill is to die for! Adjust amount of onion to personal taste. I tasted this when the wife of an associate made them years ago. I muddled around until I came up with this recipe which is as close as I could get to the original. The recipe originated in Kentucky, I believe.
Provided by GrammaJeanne
Categories Lunch/Snacks
Time 30m
Yield 36-40 finger sandwiches, 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Place grated cucumber in colander and sprinkle with salt. Toss to coat and let stand for 20 minutes. Drain and press out as much moisture as possible. Pat with paper towels to remove any remaining moisture.
- With paddle attachment on stand mixer, beat mayo, cream cheese, onion*, dill & garlic until creamy.
- Add drained cucumber and mix well. Salt to taste if needed.
- Spread mixture on white sandwich bread. Slice off crusts. Cut sandwiches into driangles or diamonds or seal with a sandwich press** if desired (see note below).
- *Walla Walla, Vidalia, or Mayan onions work best - must be sweet onions so they don't overpower the delicate balance of the other ingredients.
- **If using a sandwich press, cut bread first, place filling in, then press to seal (this keeps the edges clean so they will seal better).
- If not serving immediately, refrigerate, covered.
Nutrition Facts : Calories 141.1, Fat 6.8, SaturatedFat 3.2, Cholesterol 15, Sodium 645.8, Carbohydrate 16.9, Fiber 0.9, Sugar 2.2, Protein 3.4
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