Benedictine Sandwiches

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Servings: 25 sandwiches
Difficulty: Easy

Ingredients Add to grocery list

1   drop green food coloring
dash Paula Deen’s Hot Sauce
1/2 teaspoon salt
1   (8-ounce) package cream cheese, softened
1   small onion, quartered
1   medium cucumber
Thin-sliced white bread
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.

Recipe courtesy Paula Deen

Show: Paula's Home Cooking/Paula Deen and Friends cookbook/Nov/Dec 2005 issue
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