Classic Southern Benedictine Cucumber Sandwiches
A light and elegant Southern tea party favorite featuring a creamy Benedictine spread with horseradish and thinly sliced cucumbers on soft white bread.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12 sandwiches 1x
- Category: Snack
- Cuisine: Southern
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 tablespoon prepared horseradish
- 2 tablespoons finely grated white onion
- 2 tablespoons mayonnaise
- 1 medium English cucumber, peeled and thinly sliced
- 12 slices white sandwich bread, crusts removed
- 1 teaspoon freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine softened cream cheese, horseradish, grated onion, mayonnaise, lemon juice, salt, and pepper. Mix until smooth and fluffy, about 2-3 minutes.
- Peel and slice the cucumber very thinly (about 1/8 inch). Toss slices with a pinch of salt and 1/2 teaspoon lemon juice. Let sit 5-10 minutes, then pat dry.
- Remove crusts from bread slices and gently flatten each slice with a rolling pin.
- Spread about 2 tablespoons of Benedictine spread evenly on each bread slice.
- Layer 3-4 cucumber slices on half of the bread slices, then top with remaining slices to form sandwiches.
- Cut sandwiches into quarters or triangles and serve immediately or refrigerate up to 2 hours before serving.
Notes
Soften cream cheese before mixing for easier spreading. Slice cucumbers very thin to avoid overpowering texture. Prepare sandwiches close to serving time to prevent soggy bread. For gluten-free, use gluten-free bread; for dairy-free or vegan, use plant-based cream cheese and mayo.
Nutrition
- Serving Size: 1 sandwich quarter
- Calories: 90
- Fat: 6
- Carbohydrates: 5
- Protein: 2
Keywords: Benedictine, cucumber sandwiches, Southern recipe, tea party, cream cheese spread, easy sandwiches