Benedictine Sandwiches Recipe by Paula Deen

Level: Easy

Time: 15 MINUTES

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  • 1 drop green food coloring
  • dash hot sauce, (recommend: Paula Deen's Hot Sauce)
  • 1/2 teaspoon salt
  • 1 (8 oz) package cream cheese, softened
  • 1 small onion, quartered
  • 1 medium cucumber
  • mayonnaise
  • white bread, thin-sliced
  • fresh parsley, or watercress


Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about five times, until cucumber is minced. Do not drain. Place cucumber and liquid into a small glass mixing bowl. Place onion in the food processor, pulsing until it is finely chopped. Add onion and liquid to cucumber. Add cream cheese and stir well with a spatula. Add salt, hot sauce, and food coloring. With a round cooking or biscuit cutter, cut rounds out of bread slices. Spread a 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.

Benedictine Sandwiches


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