Benedictine Sandwiches

Cheri Clotiaux Sandwiches (originally from The Recipe Hall of Fame Cookbook II)

Yield: 25 sandwiches

     Alyson and I went to a shower in Orange, Texas where they served these finger sandwiches — we couldn’t stop eating them! (Nov 2010)

     Benedict’s, the home of the Benedictine Sandwich, was made famous by caterer, cookbook writer, civic leader and astute businesswoman, Jennie Carter Benedict of Louisville, Kentucky. The Blue Ribbon Cookbook of Jennie Benedict was very popular at the turn of the century.

1 medium cucumber 

1 small onion, quartered

1 (8oz) pkg cream cheese, softened

1/2 tsp salt

Dash hot pepper sauce

Mayonnaise

1 drop green food coloring

Thinly sliced bread

Parsley or watercress, for garnish

Peel cucumber, slice in half lengthwise and remove seeds with small spoon. Place cucumber in a food processor and pulse about 5 times, until minced. Place cucumber into small glass mixing bowl. 

Place onion in food processor, pulsing until finely chopped. Add onion to cucumber. Add cream cheese and stir well with a spatula. Add salt, hot sauce and food coloring. 

With round cookie or biscuit cutter, cut rounds out of bread slices. Spread small amount of mayonnaise on bread rounds. Spread cheese mixture on half the rounds and top with another round. Garnish with a sprig of parsley or watercress.

NOTE: You can make this a vegetable dip by thinning with milk and/or sour cream or Greek yogurt. Makes 2 cups.