Benedictine Sandwiches
from https://www.southernliving.com/

The Benedictine sandwich, with its creamy cucumber spread, originated in Louisville, Kentucky, around the turn of the 20th century. It was invented by Jennie Carter Benedict, a caterer and cookbook author (for instance, "The Blue Ribbon Cookbook)", and became a Louisville staple, especially for tea parties and the Kentucky Derby. The original Benedictine spread typically included cream cheese, finely chopped cucumbers, and sometimes onion juice, salt, and a touch of green food coloring. Modern versions may include other herbs or spices. Today, Benedictine spread is still a popular choice for finger sandwiches, dips, and even canapés.

The Bluegrass State has given us plenty of delicious dishes, and Benedictine sandwiches are one of our favorites. These eight-ingredient tea sandwiches are a lovely addition to lunches, brunches, and teas. Kentucky Benedictines pair with anything and everything thanks to their flavor—a wonderful mix of fresh crunch and smooth creaminess. The Benedictine spread is a blend of cream cheese, chopped cucumber, green onions, a sprinkling of dill, mayo, and a healthy dose of salt and pepper.

Even if you're low on time, this recipe will leave you with a platter of bite-sized apps that you'll be proud to share with all your friends and family. They're a must-make for your next ladies' luncheon or Kentucky Derby party.

2 (8-oz.) pkgs. cream cheese, softened
1/2 cup green onions, minced
1 cup cucumber, peeled, seeded, and chopped
4 Tbsp. dill, chopped
2 Tbsp. mayonnaise
1/2 tsp. pepper
1/2 tsp. salt
2 loaves sliced white bread

Make sandwich spread:
Stir together first 7 ingredients to create Benedictine spread.

Add spread to bread:
Spread mixture on 24 slices of white bread, and top with remaining bread slices to create sandwiches.

Trim edges, and cut into triangles:
Trim away sandwich crusts, and cut each sandwich into 4 triangles with a serrated knife to create tea sandwiches.

Yield: 8 dozen